Ingredients
- 4 tbsp olive oil
- 2 shallots, finely chopped
- 5 red peppers, deseeded and finely chopped
- 2 sprigs of fresh thyme
- 2 sprigs fresh oregano
- 1 sprig of fresh rosemary
- Salt
- Black pepper
- 4 cloves of garlic
- 4 tbsp balsamic vinegar
- 360 ml vegetable stock
- 500 g penne
- 4 tbsp cream
- 4 tbsp grated Parmesan cheese + extra for garnish
- 8 tbsp parsley, finely chopped
- 230 g burrata
Preparation
Step 1
Bring a large pot of water to the boil.
Step 2
Heat our Featherweights Dutch Oven on a medium-high heat and fry the shallots in it until golden brown. Add the paprika, fresh thyme, oregano and rosemary. Season with salt and pepper.
Step 3
Fry the pepper strips for 15 to 18 minutes, until softened. Add the garlic and balsamic vinegar, and fry for a minute. Add the vegetable stock and simmer over medium-high heat for 5 minutes.
Step 4
Cook the penne al dente. Remove the herb sprigs from the sauce and add the cream. Blend the sauce until smooth in the blender.
Step 5
Drain the penne. Add it back to the pot, pour the sauce over it and add the grated Parmesan cheese. Stir the sauce through the pasta on a low heat to allow the Parmesan cheese to melt. Finally, stir the parsley into the pasta.
Step 6
Serve the pasta and add the burrata. Finish with a little olive oil, Parmesan cheese and black pepper. Enjoy!
