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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a pot of salted water to a boil and cook the rigatoni 2 minutes less than the packet instructions. Save some pasta water.
Melt a little butter in a separate pan and add the panko and chili oil. Toast on medium heat until golden and crispy, then remove and set aside.
Warm olive oil over medium heat. Add the shallot, garlic, and chilli flakes and cook for a few minutes until fragrant.
Add the tomato paste, gochujang, and miso and fry for around 5 minutes to deepen the flavour.
Deglaze with a splash of vodka, let it cook off, then stir in the cream.
Add the pasta to the sauce with a splash of pasta water. Stir in the basil and black pepper, and add Parmesan if using.
Serve topped with the chili oil breadcrumbs, a ball of burrata, extra olive oil, and chilli flakes.
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For a vegetarian version, ensure the Parmesan used is vegetarian-friendly.
Adjust the amount of chili oil and red chilli flakes to suit your spice preference.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but cooking times may vary.
Is there a substitute for vodka?
You can omit the vodka or use a splash of white wine instead.
Can I make this dish vegan?
Use a plant-based cream and omit the burrata and Parmesan for a vegan version.
How can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
What can I use instead of burrata?
You can substitute burrata with fresh mozzarella or a dollop of ricotta.
