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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Get a pan on a medium heat and add your diced chorizo. Let it fry gently until it releases its oils and starts to crisp.
100 g chorizo
Step 2
Add the finely chopped shallots and cook them down in that chorizo fat until soft and slightly sweet.
2 shallots
Step 3
Then add the garlic and cook for a minute.
2 garlic cloves
Step 4
Stir in the tomato paste and let it cook out for a couple of minutes until it darkens slightly and starts to catch on the pan.
2 tbsp tomato paste
Step 5
Pour in the white wine and deglaze.
100ml white wine
Step 6
Pour in the cream and let it bubble gently until you have a rich, glossy sauce, then stir in the Parmesan.
150 ml double cream
40 g Parmesan
Step 7
Meanwhile cook the rigatoni in well salted water until al dente.
200 g Rigatoni
Salt
Step 8
Before draining, reserve a mug of the pasta water.
Step 9
Drain the pasta and add it straight into the sauce with a splash of the pasta water.
Step 10
Toss everything together until the sauce coats the pasta.
Step 11
Serve up and tear the burrata over the top, letting it melt slightly into the pasta. Finish with fresh basil.
1 burrata
Fresh basil
For
2
M
I
200
g
Rigatoni
100
g
chorizo, diced
2
shallots, finely chopped
2
garlic cloves, minced
2
tbsp
tomato paste
100ml white wine
150
ml
double cream
40
g
Parmesan, grated
1
burrata
Fresh basil
Olive oil
Salt
Only visible to you
Made it?
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V
Veeti L
a month ago
Holy shit
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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Get a pan on a medium heat and add your diced chorizo. Let it fry gently until it releases its oils and starts to crisp.
100 g chorizo
Step 2
Add the finely chopped shallots and cook them down in that chorizo fat until soft and slightly sweet.
2 shallots
Step 3
Then add the garlic and cook for a minute.
2 garlic cloves
Step 4
Stir in the tomato paste and let it cook out for a couple of minutes until it darkens slightly and starts to catch on the pan.
2 tbsp tomato paste
Step 5
Pour in the white wine and deglaze.
100ml white wine
Step 6
Pour in the cream and let it bubble gently until you have a rich, glossy sauce, then stir in the Parmesan.
150 ml double cream
40 g Parmesan
Step 7
Meanwhile cook the rigatoni in well salted water until al dente.
200 g Rigatoni
Salt
Step 8
Before draining, reserve a mug of the pasta water.
Step 9
Drain the pasta and add it straight into the sauce with a splash of the pasta water.
Step 10
Toss everything together until the sauce coats the pasta.
Step 11
Serve up and tear the burrata over the top, letting it melt slightly into the pasta. Finish with fresh basil.
1 burrata
Fresh basil
For
2
M
I
200
g
Rigatoni
100
g
chorizo, diced
2
shallots, finely chopped
2
garlic cloves, minced
2
tbsp
tomato paste
100ml white wine
150
ml
double cream
40
g
Parmesan, grated
1
burrata
Fresh basil
Olive oil
Salt
Only visible to you
Made it?
Cancel
V
Veeti L
a month ago
Holy shit
Like
Reply
Cancel
