Creamy Tomato Burrata Shells
www.raos.com
1 lb. pasta shells
2 TBSP butter
2 TBSP olive oil
1 yellow onion
6 cloves garlic
1 lb. ground chicken (optional)
1 jar Rao’s Tomato Basil Sauce
1 cup heavy whipping cream
1/4 cup parmesan
4oz burrata cheese
Salt & pepper, to taste
Basil, for garnish
- Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.
- Heat oil and butter over medium heat. Add onions and sauté for 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. If using chicken, add the chicken and sauté for 8-10 minutes until fully cooked, breaking it up with the back of a wooden spoon while cooking. Pour in Rao’s Homemade® Tomato Basil 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 the 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 it out.
- Stir the cooked shells into the sauce and garnish with torn Burrata and basil, serve immediately.