Pasta Alla Vodka with Burrata Recipe

This pasta alla vodka with burrata is a lovely primo for an Italian Christmas dinner - we've made ours a touch spicy, but you can easily keep it mild by leaving out the chilli oil. Adding burrata to the classic sauce gives the pasta an extra creamy, indulgent finish that's truly delicious.

Pasta alla Vodka with Burrata

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves 8

• 500g/1.1lbs dried pasta (penne is most often used)
• 1250ml/44flozs. your favourite tomato pasta sauce (I used this homemade tomato sauce)
• 1/4 cup/60ml/2flozs vodka
• 1/2 cup/125ml/4flozs. tomato paste
• 1 cup/250ml/8.8flozs. cream
• 1/2 cup grated parmesan cheese
• Salt and pepper for seasoning
• 8 mini burrata cheeses (one per person) 100g each
• Lulu's Remedy chilli oil (or your favourite chilli oil)

Please note: the pasta sauce above that I used has buter, onion and garlic therefore omitting the need to add these as it is already delicious and seasoned on its own.

Step 1 - Cook the pasta in a large pot in plenty of salted water. While it is cooking make the sauce. Heat the pasta sauce up in a saucepan and add vodka and tomato paste to the pot and simmer for 10 minutes or so.

Step 2 - Stir in cream and cheese and taste for seasoning adding salt and pepper to taste add the drained, cooked pasta. Spoon into bowls and top each bowl with a mini burrata and drizzle Lulu's Remedy chilli oil on top.