Sort ingredients
kpod
QR Code
Listen
Pdf
Cook the pasta in salted boiling water according to the packet instructions, less 1 minute (the pasta will finish cooking when combined with the sauce).
Drain the pasta and reserve ½ cup (125 ml) of the pasta cooking water (I use a mug to ladle some out before draining).
Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.
Add the onion and cook for 3–4 minutes until very soft and caramelised.
Add the garlic and cook, stirring, for 30 seconds.
Add the tomato paste and cook, stirring, for 1–2 minutes, or until all the oil is absorbed and the tomato paste turns a deeper red.
Add the red wine vinegar and cook, stirring, for 1–2 minutes, or until it is evaporated.
Turn the heat down to low. Add the cream and stir it through to combine. Simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.
Add the cooked pasta and stir it gently to coat it in the sauce. Add half of the reserved pasta water to loosen the sauce, adding more if needed. The sauce should be creamy, silky and smooth.
Serve among four bowls, topped with the burrata, basil leaves, chilli flakes (if using) and a little extra parmesan.