Macarrão com tomate defumado e burrata

Ingredientes

• 2 Tablespoons olive oil (extra virgin )
• 1 Tablespoon butter
• 1 shallot (minced)
• 3 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 1 14.5-ounce can fire roasted tomatoes (undrained)
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• 12 ounces rigatoni (cooked according to package directions)
• 2 balls burrata cheese (at room temperature)
• Salt and pepper (to taste)
• Red pepper flakes (for topping, optional)
• Smoked salt (for topping, optional, or flaky salt)

Modo de preparo

1. 1

   Puree the 1 14.5-ounce can fire roasted tomatoes and their juices in a food processor or blender until just about smooth.

2. 2

   Bring a large pot of generously salted water to a boil.

3. 3

   Meanwhile, heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large skillet over medium heat. Add 1 shallot and cook for 3-5 minutes, until softened. Add 3 cloves garlic and cook 30 seconds longer, until fragrant.

4. 4

   Add 2 Tablespoons tomato paste and continue to cook 1 minute longer.

5. 5

   Add in the pureed tomatoes and 1 teaspoon smoked paprika. Bring to a simmer and cook for about 10 minutes, while the pasta cooks.

6. 6

   While sauce simmers, add your 12 ounces rigatoni to the boiling water and cook until al dente. 1 – 2 minutes less than called for on the package directions. Drain, reserving 1/2 cup of pasta water.

7. 7

   To your sauce, add the 1 cup heavy cream, ½ cup parmesan cheese, and salt and pepper to taste.

8. 8

   Add the pasta and stir to combine. Add pasta water, if needed, to thin the sauce a bit.

9. 9

   Top with the torn 2 balls burrata cheese red pepper flakes and smoked salt, if desired. Enjoy!