Ingredients:

  • 8 oz (225g) dried pasta (penne, rigatoni, or spaghetti)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1 (14.5 oz/410g) can crushed tomatoes
  • 1/4 cup (60ml) heavy cream (double cream)
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, roughly chopped, plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • 1 (4 oz/115g) ball of burrata cheese (at room temperature)
  • Extra virgin olive oil, for drizzling

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup (120ml) of the pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant but not browned.
  3. Add the crushed tomatoes to the skillet. Season with salt and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, to allow the flavors to meld.
  4. Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the cheese is melted and the sauce is slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
  5. Add the cooked pasta to the skillet with the sauce. Toss to coat. Stir in the chopped basil.
  6. Divide the pasta between two bowls. Top each serving with half of the burrata cheese. Drizzle with extra virgin olive oil and garnish with extra basil leaves and Parmesan cheese. Serve immediately.