Mezzi Rigatoni with Balsamic Roasted Cherry Tomatotes and Burrata

If you are not familiar with burrata mozzarella, be prepared to enter Mozzarella Heaven. Burrata is basically a mozzarella truffle...mozzarella on the outside and little mozzarella shreds mixed with cream inside. It is so delicious and so amazing in this pasta dish.

Mezzi Rigatoni with Balsamic Roasted Cherry Tomatotes and Burrata

1/4 cup olive oil
5 cloves garlic, minced
1/3 cup white wine
1/4 teaspoon crushed red pepper flakes, lightly crushed
2 pints cherry tomatoes
Salt and pepper
1/4 cup balsamic glaze
1 lb. mezzi rigatoni
1 - 8 oz. ball burrata mozzarella, cut into quarters
1/2 cup flat leaf parsley, chopped
Freshly grated Pecorino Romano cheese

Heat the oil over medium heat in a large Dutch oven. Add the garlic and red pepper flakes and stir for 2 to 3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper. Add the white wine and stir. Cover the pan and raise the heat to medium-high. Cook for 10 to 12 minutes, until the tomatoes burst, stirring occasionally. Uncover and add the balsamic glaze. Reduce the heat to low and reduce for about 2 minutes more.
Meanwhile, cook the rigatoni in a large pot of salted, boiling water to al dente. Reserve about a cup of the starchy cooking water just before draining.
Break the tomatoes up a bit with a potato masher. Add 1/2 cup of the starchy cooking water and parsley to the pan, then toss with the drained rigatoni for 1 to 2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Place the rigatoni into 4 shallow bowls. Place a piece of the burrata on top of each and add a small drizzle of the balsamic glaze and top with the Pecorino Romano cheese and serve.

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