Smoky Conchiglie & Burrata

• Pasta(360 g)
• Salt(1 tbsp)
• Olive oil(2 tbsp)
• Onion(1½)
• Bell pepper(1½)
• Garlic(4 cloves)
• Tomato paste(2¾ tbsp)
• Smoked paprika(2½ tsp)
• Chili flakes(1¼ tsp)optional
• Canned tomatoes(800 g)
• Black pepper(¾ tsp)
• Parmesan(60 g)
• Burrata(2)
• Fresh basil(20 g)

Method

1. 1

   Bring a large pot of well-salted water to a boil using {water} and {salt}.

   ~5 min

2. 2

   Meanwhile, finely chop {onion}. Slice {bell pepper} into thin strips. Thinly slice {garlic}.

   ~5 min

3. 3

   Cook {pasta} in the boiling water until just shy of al dente. Scoop out a mug of pasta water, then drain.

   ~11 min

4. 4

   While the {pasta} cooks, warm {olive oil} in a wide pan over medium-high heat. Add {onion} and {bell pepper} with {salt} and cook until softened and lightly browned at the edges. Stir in {garlic} for 1 minute.

   ~8 min

5. 5

   Stir in {tomato paste}, {smoked paprika}, {chili flakes}, and {black pepper}. Cook until the {tomato paste} darkens slightly and sticks to the pan, about 1–2 minutes.

   ~2 min

6. 6

   Add {canned tomatoes} and {water}. Simmer until thick and glossy, stirring occasionally.

   ~10 min

7. 7

   Toss the drained {pasta} into the sauce with {parmesan}. Add a splash of reserved pasta water as needed and toss until the sauce clings to the shells. Turn off the heat, then tear {burrata} over the top and scatter {fresh basil}.

   ~4 min