Garlic Butter Alla Vodka with Melty Burrata

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 tablespoons salted butter
• 1 shallot, chopped
• 8 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1-2 teaspoons chili flakes
• 1/2 cup tomato paste
• 1/4 cup vodka
• 3/4 cup basil pesto
• salt and black pepper
• 1 cup heavy cream or canned coconut milk
• 1 pound short cut pasta
• 1/3 cup grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• 1/2 cup fresh chopped basil
• 1/4 cup fresh chopped parsley
• 2 teaspoons lemon zest
• 2 or 3 balls burrata cheese at room temperature

Instructions

1. Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil, the shallots, garlic, and oregano. Cook for 5 minutes, until fragrant. Reduce the heat to low and add the butter, tomato paste, and chili flakes. Cook for 2 minutes, until the butter is browning around the garlic. Stir in the vodka and then the cream and pesto.
2. Meanwhile, cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
3. Add the pasta, 1/2 cup pasta cooking water, and the parmesan to the vodka sauce. If needed, thin the sauce with additional pasta cooking water. Gently mix in the torn burrata and allow the burrata to melt into the pasta, do not stir too much.
4. Make the herby pine nut topping: In a bowl, mix olive oil, pine nuts, parmesan, basil, parsley, and lemon zest, and season with salt and pepper.
5. Divide the pasta among plates. Top with the herbs and parmesan. Enjoy!