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Our Love of Rao's


We love Italian food and, like many of you, are HUGE fans of Rao's pasta sauce. It tastes homemade without actually being homemade which is what we love about it. In fact, if there is a recipe that calls for any kind of red sauce, you can bet it will be Rao's. Yesterday, it was freezing cold, and I was craving something comforting, filling and involving Rao's.


I found this recipe which checked all the boxes. Did I mention the recipe also calls for burrata? #sold. I have been on a huge burrata kick lately, and I knew I had to make this. I made a few changes: I added ground beef, subbed half and half for heavy cream and boiled my noodles in half water/half beef stock (for added flavor). I also used rigatoni, but any type of pasta will work. This pasta was like eating out. It was THAT good.


Next time you are short on time but want something delicious for dinner make this recipe! It also makes enough for leftovers. Serve with some fresh bread, a salad and you have one amazing Italian meal. Enjoy!


Xo,

Natalie & Ashley


Creamy Tomato Burrata Pasta

Ingredients

  • 1 lb medium pasta shells

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 yellow onion, finely diced

  • 6 cloves garlic, roughly chopped

  • 1 pound ground chicken (I used ground beef)

  • 1 jar Rao’s Homemade Tomato Basil Sauce  (Marinara Sauce, Four Cheese Sauce, Roasted Garlic Sauce and Arrabbiata all also work)

  • Kosher salt and freshly cracked black pepper to taste

  • 1 cup heavy cream (I used half and half)

  • 1/4 cup grated Parmesan cheese, plus more as needed

  • 4 ounces fresh burrata

  • fresh basil to garnish

Directions

Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.Heat butter and oil over medium heat. Add onions and sauté for a 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. Add the ground chicken and cook for 8-10 minutes until fully cooked. Pour in the Rao’s Homemade Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.Turn off the heat and stir in cream. Add the Parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin to out. Stir the cooked shells into the pasta sauce and garnish with basil and torn burrata and serve immediately.

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