Ingredients
d
½ pound ditalini (about 225 g)
o
3 tablespoons olive oil or unsalted butter
s
3 small garlic cloves, minced
c
1 ½ cups cherry tomatoes, halved
d
¼ cup dry white wine
t
1 tablespoon tomato paste
h
1 cup heavy cream
g
¾ cup grated Parmigiano reggiano (reserve some for serving)
c
1 teaspoon chili flakes (reduce for less heat)
f
1 teaspoons freshly ground black pepper
K
Kosher salt, to taste
f
1 tablespoon fresh basil, chopped
F
For serving
F
Freshly chopped parsley
o
1 or 2 burrata balls (about half per serving), torn
E
Extra chili flakes, optional
E
Extra virgin olive oil, for drizzling
A
Additional Parmesan, for finishing
Directions
1
Bring a large pot of salted water to a boil. Cook the ditalini until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
2
Heat a large skillet over medium heat. Add the olive oil and garlic, and sauté for about 30 seconds until fragrant.
3
Add the cherry tomatoes and a pinch of salt. Toss and cook for 4-6 minutes, until they soften and begin to break down.
4
Pour in the white wine. Let it simmer until most of the liquid has evaporated, about 2-3 minutes.
5
Stir in the tomato paste and let it cook for 1 minute to caramelize slightly.
6
Pour in the heavy cream, add ¼ cup of the Parmesan, chili flakes, and black pepper. Lower the heat to medium-low and simmer for 2-3 minutes.
7
Add the cooked ditalini to the skillet along with another ¼ cup of Parmesan. Add about 6 tablespoons of pasta water to help emulsify. Stir continuously until the sauce thickens and coats the pasta. Add extra pasta water as needed until creamy and glossy.
8
Turn off the heat and stir in the fresh basil. Taste and adjust salt.
9
Spoon the pasta into bowls. Top with chopped parsley, torn burrata, extra chili flakes, a drizzle of olive oil, and more Parmesan.
