Instructions
Step 1 Cook the rigatoni in salted boiling water until al dente, reserving 1/4 cup of pasta water before draining.
Step 2 Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
Step 3 Add red pepper flakes and tomato sauce, stirring well, then let simmer for 5–7 minutes.
Step 4 Stir in heavy cream and mix until the sauce becomes smooth and slightly thickened.
Step 5 Add Parmesan cheese, salt, black pepper, and Italian seasoning, stirring to combine.
Step 6 Add the cooked rigatoni to the sauce and toss to coat evenly.
Step 7 Pour in reserved pasta water gradually to loosen the sauce as needed.
Step 8 Sprinkle shredded mozzarella over the pasta and allow it to melt gently.
Step 9 Transfer to a serving bowl and place burrata cheese in the center.
Step 10 Garnish with fresh basil and extra Parmesan, then serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s texture. Burrata is best added fresh when serving, so store it separately if possible.
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