Servings: 4
Calories: 1125kcal
Ingredients
Pasta
- 350 g orecchiette
- Sea salt for the pasta water
- Vodka cream sauce
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves finely sliced
- 1 tsp chilli flakes or more to taste
- 2 tbsp tomato purée
- 60 ml vodka
- 400 ml passata
- 150 ml double cream
- 20 g unsalted butter
- 50 g finely grated parmesan
- Sea salt and black pepper to taste
Basil pesto
- 2 small handfuls basil leaves
- 30 g parmesan finely grated
- 60 ml extra virgin olive oil
- 1 garlic clove sliced
- 20 g pine nuts
- 1 squeeze fresh lemon juice
Pangrattato
- 1 tbsp olive oil
- 50 g panko breadcrumbs
- 1 garlic clove finely grated
- Pinch of chilli flakes
- Pinch of flaky salt
To serve
- 1 whole burrata 200–250g
- Extra finely grated parmesan optional
- Extra chilli flakes optional
Instructions
Make the basil pesto
- Add the basil leaves, parmesan, garlic and pine nuts to a small food processor or pestle and mortar. Add a pinch of salt, then drizzle in the olive oil and blend until loose and spoonable. Add a squeeze of lemon juice for brightness, then set aside.
Make the pangrattato
- Heat the olive oil in a small frying pan. Add the panko breadcrumbs, grated garlic and chilli flakes, then toast gently until golden and crisp. Season with flaky salt and set aside to cool.
Start the vodka sauce
- Heat the olive oil in a wide pan over a medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent.
Build the flavour
- Add the sliced garlic and chilli flakes, then cook for 1–2 minutes. Stir in the tomato purée and cook for another 2 minutes, until it darkens slightly.
Add the vodka
- Pour in the vodka and let it bubble for 1–2 minutes, stirring as it reduces.
Simmer the sauce
- Add the passata, season with salt and black pepper, then simmer for 5–7 minutes, until slightly thickened.
Cook the pasta
- Meanwhile, cook the orecchiette in well-salted boiling water according to packet instructions. Reserve a mug of pasta water, then drain.
Finish the sauce
- Stir the double cream, butter and parmesan into the tomato sauce until glossy. Loosen with a splash of reserved pasta water if needed.
Combine
- Toss the cooked orecchiette through the sauce until every piece is coated.
Serve
- Divide between bowls and top with torn burrata, basil pesto, extra parmesan, chilli flakes and pangrattato.
Finish at the table
- Tear the burrata open just before serving so it melts into the hot pasta.
Notes
Hey Lolly's Top Tips
- Let the tomato purée cook out properly before adding the vodka. It gives the sauce more depth and takes away that raw tomato sharpness.
- Save more pasta water than you think you’ll need. It’s what helps the cream, tomato and parmesan cling silkily to the orecchiette.
- Burrata is best added right at the end, while the pasta is hot enough to soften it but not so hot it disappears completely.
- The pangrattato is optional, but it gives the dish that lovely crisp contrast against all the creaminess.
- The basil pesto keeps for up to 3 days in the fridge. Cover the surface with a little olive oil to help keep it fresh.
- Leftovers keep for 2–3 days without the burrata, but the texture is best when eaten freshly made.
Nutrition
Calories: 1125kcal
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