Ingredients
350-400g malfadine pasta
¼ cup reserved pasta water
3 tbsp olive oil
3x garlic cloves, minced
1x shallot, minced
3/4 tsp dried oregano
¼ tsp dried basil
1 tsp salt
¼ tsp chili flakes
1/2 cup white wine or chicken broth
1 cup tomato passata
½ cup heavy cream
¼ cup shredded parmesan cheese
Fresh basil and/or parsley to garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to the package instructions. Save ¼ cup pasta water!
- Heat a large skillet over medium heat. Add the olive oil and once warm, add the shallots and a pinch of salt. Cook for 5-6 minutes until softened. Add the minced garlic and all the spices and cook for 1-2 minutes until fragrant.
- Add the wine or broth and let cook for about 30 seconds.
- Turn to medium low and stir in tomato passata and cream and simmer for 7-8 minutes stirring occasionally.
- Stir in the noodles and shredded parmesan cheese until combined with the sauce. Use up to ¼ cup pasta water to loosen the sauce if desired. Taste and adjust seasoning with salt and pepper.
- Serve topped with fresh burrata cheese and lots of fresh basil and parsley.
TIPS
- Make sure to use heavy/whipping cream in this recipe; lower fat creams will give you a thinner, watery sauce.