Ingredients
- 1 lb Anna Cavatappi
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Cento Hot Chili Peppers, crushed
- 3 cloves Garlic, minced
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained & sliced
- 1/2 jar Cento Basil Pesto Sauce (6.52 oz)
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- 1 ball Burrata Mozzarella
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
Cook pasta in a large pot of salted boiling water until al dente, then set aside. In a large skillet, heat olive oil over medium heat. Add red pepper flakes and garlic, sautéing until fragrant, about 30 seconds. Reduce heat to low and add the pesto and heavy cream. Stir to combine and let simmer for 2âu20acu201c3 minutes. Stir in sun-dried tomatoes and cook for another minute. Add Parmesan and stir until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen. Toss cooked pasta into sauce and mix until evenly coated. Season with salt and pepper to taste. Tear burrata and place pieces over the top. Garnish with fresh basil and additional Parmesan if desired. Serves 4.
