CREAMY TOMATO PASTA straight from the cover of this month’s Food & WIne Magazine. Saw it and had to make it. Only adjustment I would make for our Family is some Italian Sausage. This pasta is creamy, light and comes together quickly. How about us making a pasta with no Heavy Cream! Recipe below…. -16oz Bronze Cut Spaghetti -2T Extra Virgin Olive Oil -2 Shallots, finely diced -36oz Cherry Tomatoes -2 Cloves Garlic, minced -4T Butter, cubed and chilled -1/2C Parmigiana Reggiani, shredded -8oz Burrata Cheese, drained & patted dry -Fresh Oregano to garnish -Salt and Red Pepper Flakes to season **12” Steel Pan, Med Heat, add olive oil **Add Shallots and season w salt, cook 3-4 min **Add Tomatoes, Garlic, Red Pepper Flakes **Cook until they start to burst, about 12 minutes **Turn heat off, remove about half the sauce to blender, about 30 seconds to smooth texture, add back to pan **Heat on Medium, let sauce simmer **Add Pasta to pan, bring together and cook a few minutes **Add Butter a...