Copycat Carbone Pasta with Tortellini & Burrata

This Copycat Carbone Pasta with Tortellini & Burrata is a creamy, spicy spin on the classic vodka sauce—made extra indulgent with pillowy tortellini and fresh burrata. The sauce gets its signature kick from Calabrian chilis and richness from tomato paste, vodka, and heavy cream, finished with Parm and a silky splash of pasta water. Finished with a dollop of burrata and more Parmesan, it's a pasta dish that's both luxurious and deeply satisfying.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,282 kcal per serving

Ingredients

½ lb - tortellini
2 tablespoons - unsalted butter
1 tbsp - olive oil
3 cloves - garlic
½ - red onion
2 - Calabrian chili peppers
3 tablespoons - tomato paste
1 shot - vodka
1 cup - heavy cream
Salt
Black pepper
½ cup - grated Parmesan cheese
¼ cup - reserved pasta water
1 ball - burrata cheese

Instructions

Cook tortellini in salted water until al dente. Reserve 1/4 cup pasta water and drain.
In a skillet, melt butter with a dash of olive oil over medium heat.
Add garlic and red onion. Sauté until onions are translucent.
Stir in chopped Calabrian chilis and tomato paste. Cook until paste darkens, 2–3 minutes.
Pour in vodka and simmer for 1–2 minutes to let the alcohol cook off.
Add heavy cream and bring to a simmer for 7–10 minutes until slightly reduced.
Stir in Parmesan, cooked tortellini, and reserved pasta water. Season with salt and pepper.
Serve warm, topped with a ball of burrata and extra Parmesan.

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