Spicy Vodka Pasta with Burrata

Fill a Stainless Steel Stockpot with Pasta Insert with water and bring to a boil. Season with salt. Add the pasta and cook until al dente. Set aside 1 cup of the pasta cooking water. Drain the pasta using the insert. Toss with a little olive oil and set aside.

Meanwhile, in a Holly Chef's Oven over medium-high heat, warm 3 tbsp of olive oil. Add the red pepper flakes and cook until sizzling and fragrant, about 1 to 2 minutes. Watch out for splattering. Do not let the flakes burn. Transfer immediately to a heat-proof bowl and set aside.

In the same Chef’s Oven over medium heat, warm the remaining 2 tbsp of oil. Add the shallots and cook until slightly golden, about 4 minutes, stirring occasionally. Add the garlic, oregano and fennel. Cook for 1 minute longer while stirring.

Add the tomato paste and cook until slightly darkened, stirring very often, about 3 to 4 minutes. Deglaze with the vodka and let simmer for 2 minutes.

Add the cream and lemon zest to the Chef’s Oven. Mix well to combine. Let the sauce simmer gently for 5 minutes. Season with salt and pepper.

Add ½ cup of the pasta water and ¾ cup of the Pecorino to the sauce. Stir until the cheese has melted. Add the pasta. Cook, stirring, until the pasta is well coated in the sauce. Add more pasta water to thin out the sauce as needed. Remove from the heat. Toss the pasta with 2 tbsp of the chili oil. Adjust the seasoning.

Serve the pasta topped with the burrata cut in half. Drizzle with the remaining chili oil and sprinkle with the remaining Pecorino. Garnish with torn basil leaves, to taste.