Recipe & photography by Izzie Cox
Serves 2
Ingredients
- 200g Northern Pasta Co Rigatoni
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, finely sliced
- ½ tsp chilli flakes
- 4 large tomatoes, grated and skin discarded
- ½ tsp sugar
- Salt and freshly ground black pepper
- Small handful of fresh basil (optional)
-
1 ball of burrata
Method
Heat the olive oil in a medium frying pan on a medium heat. Add the garlic and chilli and fry for a couple of minutes then add the grated tomatoes. Cook, stirring often, for 10-15 minutes until the sauce has darkened and reduced a little. Add the sugar and salt and pepper to taste.
Meanwhile, put a large pan of salted water on to boil, and cook the rigatoni for 9 minutes until al dente.
Drain the rigatoni, reserving a little pasta water and add to the pan of sauce adding enough pasta water to bring everything together.
Divide between bowls and top with the basil leaves, if using, and the burrata.
