4 people

1. Preheat the oven to 220°C. Bring a large pan of pasta water to the boil and salt generously.
2. Halve the red onions. Halve the chillies. Cut off the top of the garlic, drizzle with a little olive oil and wrap in foil.
3. Place all the vegetables on a baking tray, drizzle with olive oil and season lightly with salt. Roast in the oven at 220°C until the vegetables are nicely browned and the garlic is soft (approx. 25–30 minutes).
4. Put the roasted vegetables into a blender. Squeeze in the roasted garlic cloves and add them. Pour in a little water and blend until smooth.
5. Add the cream, chicken stock and the whole burrata. Whizz until the sauce is creamy and completely smooth. Season to taste with salt and black pepper.
6. Season the chicken with salt and pepper. Cook in the oven at 150°C until the internal temperature reaches 65°C. Pan-fry until it has a nice golden-brown surface. The temperature will also rise to approximately 70°C. Let the chicken rest for at least five minutes, then cut into pieces.
7. Cook the pasta according to the packet instructions. Save some of the pasta water.
8. Mix the pasta with the tomato sauce. Thin with a little pasta water if the sauce feels too thick.
   Add the pasta and top with the chicken.