Ricotta and Burrata Pasta

Steps

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1. 1
   Heat olive oil in a skillet over medium heat. Add sliced shallot and cook until softened and lightly browned.
   ▶ ≈0:34
2. 2
   Add the canned tomatoes along with water used to rinse the can. Season well with salt and basil.
   ▶ ≈0:40
3. 3
   Simmer the sauce over low heat for about 15 minutes, allowing the tomatoes to break down and the flavors to concentrate.
   ▶ ≈0:55
4. 4
   While the sauce simmers, cook the bucatini pasta in a separate pot of salted boiling water until nearly al dente.
   ▶ ≈1:10
5. 5
   Transfer the cooked tomato sauce to a blender along with the ricotta cheese and blend until completely smooth.
   ▶ ≈1:28
6. 6
   Pour the blended sauce back into the skillet and reheat gently over low heat. Add a generous pinch of black pepper for extra depth.
   ▶ ≈1:44
7. 7
   Toss the cooked pasta directly into the sauce, add generous Parmesan cheese, and gently stir everything together for about a minute until well combined.
   ▶ ≈1:58
8. 8
   Plate the pasta and top with fresh burrata cheese while still hot so it begins to soften and melt. Drizzle with extra virgin olive oil, sprinkle with red pepper flakes and additional Parmesan, and serve immediately.
   ▶ ≈2:29