This one-pot sauce is a spicy twist on the classic, Penne alla Vodka, with creamy burrata to perfectly balance out the kick. It's so easy to make and uses pantry staples, making it a weeknight favorite you'll make over and over again.

This recipe is slightly adapted from Lindsey Baruch of LindseyEatsLa who uses Calabrian Chili Oil in a lot of her Italian dishes. I was able to find some at Whole Foods and Trader Joes, but if you can’t source it, you can easily make a quick homemade chili oil to replace it without sacrificing much flavor. Simply heat 1 tablespoon of oil and then pour the hot oil over 1 tsp chili flakes. Let it sizzle and subside before tossing into the sauce. If you’re spice-averse, you can omit the chili flakes to calm down the piquant kick.

If you can find Calabrian Chili Oil, it really shines in this recipe. The peppers from Italy's Calabria region are spicy with a subtle fruitiness that brings a complex flavor profile to the sauce. The creamy, fresh burrata is the cherry on top. Burrata to pasta dishes has an effect comparable to that of breadcrumbs - once you top your pasta with it, you’ll always want to top your pasta with it.