Spicy Arrabbiata Penne with Burrata

• 8 oz penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 8 oz burrata cheese
• 1/4 cup fresh basil leaves, torn
• Parmesan cheese, for serving

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and onion, sauté until softened, about 3 minutes.
4. 4 Stir in crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer for 10 minutes.
5. 5 Toss cooked penne in the sauce until well coated.
6. 6 Divide pasta among serving plates.
7. 7 Top each serving with a piece of burrata and torn basil.
8. 8 Serve immediately with Parmesan on the side.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon
• Colander

Variations

• Add cooked shrimp or chicken for a heartier meal.
• Substitute penne with spaghetti or another pasta shape of choice.

Substitutions

• Substitute burrata with fresh mozzarella if needed.
• Use canned diced tomatoes if crushed are not available.

Pairings

• Arugula salad with lemon vinaigrette
• Grilled zucchini slices

Nutrition

Tips

• For extra spice, add an additional 1/2 teaspoon of red pepper flakes.
• If you can't find burrata, fresh mozzarella is a good alternative.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Freezing: This dish does not freeze well due to the burrata. However, you can freeze the pasta and sauce separately without the cheese.

Serving Suggestions

• Pair with a crisp green salad and warm crusty bread.
• Serve with a chilled glass of Pinot Grigio for a refreshing contrast.

FAQ