Burrata Pasta Bake

Cooking time: 1 hr

Serves: 6

Ingredients

-500g Rigatoni.

-50g Olive Oil.

-1 Onion.

-6 Garlic.

-2g Chilli Flakes.

-2g Fennel Seeds.

-Flaked Sea Salt and Cracked Black Pepper.

-50g Tomato Paste.

-325g white Wine.

-2 Tins of Chopped Tomatoes.

-200g Double Cream.

-400g Mozzarella.

-3 Burrata.

Method

- Slice and sweat your onions & garlic until translucent with your spices, salt & pepper.

- Then add tomato paste and cook out for five mins.

- Add your white wine and reduce by 2/3 then go in with your chopped tomatoes and cook out for at least 10 - 15 minutes.

- Next, add the cream cook this down for five minutes then set aside for later.

- Whilst cooking all of these stages down and reducing, remember to stir it so you don’t catch your sauce on the bottom of the pan.

- Bring a pan of water to the boil add a generous 2 pinches of salt, and then boil the rigatoni for 7 to 8 minutes. (You want it slightly undercooked).

- Using a slotted spoon, take out the pasta and Place into your sauce. Stir well then pour into a baking dish.

- Finish with the mozzarella on top, and bake at 200°C for 25 mins until golden Brown.

- Serve in a bowl with half of a Burrata on top drizzled in olive oil, fennel seeds, salt, pepper & chilli flakes… Enjoy!