Rigatoni with tomato sauce and burrata is a simple but delicious Italian meal and is mixed Parmigiano Reggiano and topped with creamy burrata and fresh basil!
It is an easy and good recipe, a symbolic dish of Italian cuisine, it is among the most loved dishes of Italy together with pizza.
A simple recipe that everyone likes. Tomato sauce has many variations, starting from the choice of tomatoes which can be fresh, or you can prepare the sauce with tomato pulp, with peeled tomatoes, puree or rustic puree, obviously the cooking times change according to the choice but certainly does not change the goodness of this first course, not to mention the various formats, one above all spaghetti with tomato sauce, I chose the rigatoni because I love short pasta at home and they really hold the sauce, but you really can decide to prepare long or short pasta with sauce, fresh pasta or semolina, whole wheat or gluten-free, garlic or onion, Parmigiano, Pecorino or nothing, the choice is yours!
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[instagram-feed feed=1]Peel a whole garlic clove, sauté with 1 tablespoon of extra virgin olive oil. Add the passata and half bottle of water to dilute the sauce.
Salt and pepper to taste.
Let it simmer for 10 minute until reduced.
Serve with more sauce on top, burrata, basil to garnish and a touch of extra virgin olive oil and ground pepper.
Enjoy piping hot!
My advice is to eat the pasta piping hot and therefore you cannot reheat it because of the fresh burrata.
You can use stracciatella instead of burrata or even fresh ricotta cheese.
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