Creamy Roasted Red Pepper Rigatoni with Burrata

Ingredients

- 4 servings +

• 1 lb rigatoni pasta, or mezze rigatoni / paccheri
• 1 jar roasted red bell peppers, 16 oz jar, drained
• 2 tbsp extra virgin olive oil
• 1 medium shallot, finely chopped
• 4 cloves garlic, minced
• ½ cup heavy cream, or full-fat coconut cream
• ½ cup Parmigiano-Reggiano, freshly grated
• ½ cup starchy pasta cooking water, reserved before draining
• 1 ball fresh burrata cheese, 8 oz, torn into pieces
• 2 tbsp toasted pine nuts, for garnish
• ¼ cup fresh basil leaves, roughly torn
• ¼ tsp crushed red pepper flakes
• 1 tsp kosher salt, to taste
• ½ tsp freshly cracked black pepper