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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.

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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!

    Jasmin Perreault

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