Gooey melted burrata rigatoni✨

1️⃣ Bring a large pot of generously salted water to a boil.

2️⃣ Preheat a large pan (with a lid) over medium heat and add 3 Tbsp Olive Oil. Add the onions and sauté for 4-5 minutes with a sprinkle of salt and pepper until tender and translucent. Add the garlic and sauté for 1 more min, then add the San Marzano tomatoes (along with their juices), crushing them with your hands to break them up as you put them in.

3️⃣ Add the crushed red pepper flakes, Italian seasoning, sugar, and salt. Turn the heat up to medium-high until the sauce starts bubbling, then turn the heat down to low and cover and simmer for about 15 minutes (or until the tomatoes have broken down).

4️⃣ Boil the rigatoni 2 mins less than package directions, then drain (reserving 1 cup of pasta water) and add it to the saucepan.

5️⃣ Add 1/4 cup pasta water and cook over medium heat for 2-3 minutes while stirring until it is almost to your desired tenderness. Add more pasta water as needed (although I only added 1/4 cup).

6️⃣ Add blobs of burrata on top of the rigatoni and broil in the oven for 3-5 mins until it’s melty and gooey. Top with fresh basil leaves and a generous amount of freshly grated parmesan and enjoy!

🌱Vegan Modification: Sub in plant based cheese for burrata (or leave it out), and nutritional yeast for parmesan