Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Creamy Vodka Tortiglioni & Burrata

Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.

Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.

Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low.

Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce. Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.

Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes. Drizzle with a bit more olive oil.

Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.

pasta (Tortiglioni or Rigatoni recommended)

Parmigiano Reggiano (reserve some for garnish), grated

red pepper flakes (reduce if you prefer less spicy)

fresh parsley, chopped (or chives as an alternative)

Yarin Shachagi

Creamy Vodka Tortiglioni & Burrata

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