Ingredients:
450 g. cooked and drained Rigatoni pasta
450 g. Italian sausage meat
250 g. of burrata cheese
-1 can of diced tomatoes (796ml)
-1 can of tomato sauce (398ml)
-1 onion, finely chopped
-1 tablespoon of finely chopped garlic
juice of half a lemon
-5 to 6 drops of Firebarns Scorpion Vodka
50 ml of red wine
-1/4 cup chopped fresh basil
Salt and pepper to taste
Drizzle of olive oil
Salt and pepper to taste
Preparation:
In a large saucepan, brown the sausage meat with a drizzle of olive oil. When the sausage is well coloured, remove from the pan and set aside. In the same pan, sauté the onion and garlic for 2 to 3 minutes. Deglaze with the red wine and add the diced tomatoes, lemon juice, tomato sauce, sausage meat and Firebarns Scorpion. Season with salt and pepper and simmer over medium/high heat for about 15 minutes or until the mixture has reduced by about half.
Add the pasta and cook for another 5 minutes. Serve with pieces of burrata and sprinkle with basil. Salt and pepper to taste.
1 comment
Très goûteux. Ce plat m’a fait découvrir le fromage burrata, et le mixte avec le basilic est judicieux, ça amène un goût doux et frais. Enfin, ne vous méprenez pas, même si la Scorpion Vodka est à 9/10 à l’échelle du piquant, c’est seulement 5 ou 6 gouttes et ça ne donne pas un plat exagérément épicé. À essayer! Rapide à faire!