Not Spicy, Not Vodka Pasta | Simple Home Edit

Name: Not Spicy, Not Vodka Pasta | Simple Home Edit
Ingredients: 400 g (14 oz) dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice); 1 tbsp olive oil; 60 g (2 oz) butter; 1 red onion, finely diced; 1 tbsp freshly minced garlic; ½ cup (140 g) double concentrated tomato paste (concentrated puree) (see note 1); 2 tbsp red wine vinegar; 1½ cups (375 ml) thickened (heavy) cream; 75 g (¾ cup) finely grated parmesan, plus extra to serve; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 2 burrata, halved; Basil leaves; Chilli (red pepper) flakes (optional)

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My take on the popular vodka pasta dish swaps out the vodka for red wine vinegar, making it more family-friendly. A few other ingredients are added to level-up flavours.

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Ingredients

400 g (14 oz) dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice)
1 tbsp olive oil
60 g (2 oz) butter
1 red onion, finely diced
1 tbsp freshly minced garlic
½ cup (140 g) double concentrated tomato paste (concentrated puree) (see note 1)
2 tbsp red wine vinegar
1½ cups (375 ml) thickened (heavy) cream
75 g (¾ cup) finely grated parmesan, plus extra to serve
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
2 burrata, halved
Basil leaves
Chilli (red pepper) flakes (optional)