serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 375 g paccheri or rigatoni pasta
- ⅓ cup (80 ml) olive oil
- 8 garlic cloves, finely chopped
- 3 cups cherry tomatoes, halved
- 1 tsp each paprika, garlic powder, chilli flakes
- A pinch sugar
- 2 tbsp (50 g) tomato paste
- ½ - 1 cup dry white wine, to taste
- 1 tbsp plain flour
- 1 cup (250 ml) thickened cream
- ¼ cup flat-leaf parsley leaves, finely chopped
- Burrata, parmesan cheese, basil sprigs, to serve
Instructions
- Bring a large saucepan of water to boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup pasta cooking water, then drain.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the garlic and cherry tomatoes and cook, stirring, until the tomatoes soften. Stir through the paprika, garlic powder, chilli flakes, a pinch of sugar and the tomato paste, mixing well to combine. Pour in the white wine, sprinkle in the flour, stir, then simmer for a further 5 minutes.
- Pour in the cream. Bring to a simmer and cook until slightly reduced and thickened. Transfer the cooked pasta to the sauce and allow the pasta to simmer for a further 2 minutes. Remove from the heat, adding a splash of pasta water as needed. Transfer the pasta to a large serving platter. Sprinkle with the parsley. Top with the burrata, sprinkle with parmesan cheese and garnish with basil sprigs.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
