# Garlic Butter Alla Vodka with Melty Burrata

A rich, blush vodka sauce built on garlic butter and crushed tomatoes, finished with a ball of burrata that melts into the pasta at the table.

_Dinner · Italian-American_

Prep: 10 min · Cook: 35 min · Total: 45 min · Yields: 4 servings

## Ingredients

- 1 lb rigatoni or penne
- 4 tbsp unsalted butter
- 6 cloves garlic (thinly sliced)
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- ½ cup vodka
- 1 can crushed San Marzano tomatoes (28 oz)
- ¾ cup heavy cream
- 1 tsp kosher salt (plus more for pasta water)
- ½ cup pasta cooking water (reserved before draining)
- 2 piece burrata (about 4 oz each, room temperature)
- ¼ cup Parmigiano-Reggiano (finely grated)
- 2 tbsp fresh basil leaves (torn, to finish)

## Instructions

1. Bring a large pot of water to a boil and salt it generously — it should taste like mild seawater.
2. Melt the 4 tbsp unsalted butter in a wide, heavy skillet over medium-low heat. Add the 6 cloves garlic and cook, stirring occasionally, until soft and fragrant but not browned, about 3–4 minutes.
3. Add the 0.5 tsp red pepper flakes and the 2 tbsp tomato paste. Stir constantly and cook until the paste darkens to a brick-red color, about 2 minutes.
4. Pour in the 0.5 cup vodka and scrape up any bits from the bottom of the pan. Simmer until the vodka is mostly reduced and the sharp alcohol smell fades, about 3–4 minutes.
5. Add the 1 can crushed San Marzano tomatoes and the 1 tsp kosher salt. Stir to combine, then simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens slightly.
6. Cook the 1 lb rigatoni in the boiling salted water according to package directions until 1–2 minutes shy of al dente. Before draining, scoop out the 0.5 cup pasta cooking water and set aside.
7. Reduce the sauce heat to low and stir in the 0.75 cup heavy cream. Simmer gently for 2–3 minutes until the sauce turns a deep blush-orange and coats the back of a spoon.
8. Drain the pasta and add it directly to the skillet. Toss over medium heat, adding the reserved pasta cooking water a splash at a time, until the sauce clings to every piece of pasta and the rigatoni is fully al dente, about 2 minutes.
9. Remove the skillet from heat. Stir in the 0.25 cup Parmigiano-Reggiano until melted and glossy.
10. Nestle the 2 piece burrata on top of the pasta. Let them sit undisturbed for 60–90 seconds — the residual heat will soften the outer shell and begin to melt the creamy interior.
11. Break open the burrata with a spoon at the table, scatter the 2 tbsp fresh basil leaves over the top, and serve immediately directly from the pan.

## Tip

> Cook the tomato paste until it visibly darkens and sticks slightly to the pan before adding the vodka — that caramelization is what gives the sauce its depth and prevents a raw, tinny tomato flavor.

Tags: comfort-food, one-pan, weeknight, vegetarian, 30-minute

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Canonical: https://just-recipes.io/recipes/garlic-butter-alla-vodka-with-melty-burrata