Our Seghesio Bucatini with Burrata and Carbone Marinara is the perfect pairing to our Sonoma Zinfandel or Chianti Station.
• 1 pound dried bucatini pasta
• Kosher or sea salt
• 24 ounce jar Carbone Marinara
• 1 round burrata
• splash of extra virgin olive oil
• fresh basil leaves, torn
• flake salt + freshly ground black pepper
Fill large stockpot ¾ full of tap water. Bring water to a rolling boil. Add a palmful of salt to the pot so the water tastes of the sea. Cook bucatini in the salted water as per the packaging instructions.
In a medium saucepan, heat Carbone sauce over medium heat to warm through.
Drain pasta, and then place pasta back in the stockpot along with the warm sauce. Toss so each strand of pasta is well coated with sauce. Divide sauced pasta among 4 low bowls for individual servings. Top each bowl with a hunk of burrata drizzled in olive oil, a scattering of fresh basil leaves, and a pinch of flake salt and freshly ground black pepper.
Serves 4 as a main, or 6 as a side