Creamy Tomato Pasta With Burrata Recipe

I made Roasted Tomato Burrata Pasta and I’m not apologizing that I’m selfishly hoarding the recipe because everyone asked for seconds.

I’m obsessed with this Creamy Tomato Pasta because it hits that weird perfect spot between rich and bright. I love the way crushed tomatoes sing with cream, and then you drop fat burrata on top and everything melts into gooey chaos.

I adore a good Burrata Recipe that isn’t precious; this one is messy, loud, slightly salty, and exactly what I want at a weeknight table. But it’s still classy enough that people act impressed.

I eat too much of it, straight from the bowl. My spoon really disappears before anyone notices.

I don’t even care about the leftovers anymore.

Ingredients

• Pasta: the comfy base that soaks up sauce, makes it a proper meal.
• Extra virgin olive oil: adds silky mouthfeel and that fruity, homey smell.
• Unsalted butter: brings a cozy richness, makes the sauce feel luxurious.
• Yellow onion: sweet, caramel notes that cut the tomato’s tang.
• Garlic: punchy aroma, that warm garlicky hug you want.
• Red pepper flakes: optional kick, wakes up the sauce without overpowering.
• Crushed tomatoes: bright tomato backbone, rustic and honest.
• Tomato paste: deep tomato punch, rounds out the sauce’s body.
• Granulated sugar: tames acidity, keeps things balanced and friendly.
• Heavy cream: makes it creamy and silky, like a comfort blanket.
• Parmesan: nutty, salty finish that ties things together.
• Salt: essential seasoning, brings out everything else.
• Black pepper: subtle heat, a little bite in every forkful.
• Reserved pasta water: starchy magic, helps the sauce cling to noodles.
• Burrata: creamy center, luxurious gooeyness you’ll want to savor.
• Fresh basil: bright, herbaceous lift that smells like summer.
• Lemon zest: basically a brightness boost, cuts through the richness.

Ingredient Quantities

• 12 ounces pasta (penne, rigatoni or spaghetti)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, optional
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon granulated sugar, optional (to balance acidity)
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt, about 1 to 1 1/2 teaspoons, to taste
• Freshly ground black pepper, about 1/2 teaspoon, to taste
• 1/2 cup reserved pasta cooking water (more if needed)
• 8 ounce ball burrata (1 large or 2 small balls), room temperature
• 1/2 cup fresh basil leaves, torn
• Zest of 1 lemon, optional for brightness

How to Make this

1. Bring a large pot of salted water to a rolling boil and cook 12 ounces pasta until just al dente according to package directions, stirring occasionally; before draining, scoop out and reserve 1/2 cup pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter melts and foams a little.

3. Add 1 small finely chopped yellow onion and cook 4 to 6 minutes until soft and slightly translucent, then stir in 3 minced garlic cloves and 1/4 teaspoon red pepper flakes if using and cook 30 to 45 seconds until fragrant but not browned.

4. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor, then add 1 (28 ounce) can crushed tomatoes and 1 teaspoon granulated sugar if the tomatoes taste too acidic; bring to a gentle simmer and let cook 8 to 10 minutes, stirring now and then to thicken.

5. Lower the heat and stir in 1/2 cup heavy cream, then add about 1/2 cup reserved pasta water to loosen the sauce; simmer 2 to 3 minutes so the sauce becomes glossy and slightly thickened.

6. Remove the skillet from heat and stir in 1/2 cup freshly grated Parmesan cheese until melted and incorporated; season with about 1 to 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed.

7. Add the drained pasta to the sauce and toss thoroughly over low heat for 1 to 2 minutes so every piece is coated; if sauce seems too thick add a splash more reserved pasta water until you reach a creamy consistency.

8. Tear an 8 ounce ball of room temperature burrata into large pieces and fold most of it gently into the pasta so it melts slightly from the residual heat, leaving some larger pieces to sit on top when plating.

9. Finish with 1/2 cup torn fresh basil leaves and the zest of 1 lemon if using for brightness, give a final drizzle of olive oil if you like, then serve right away with extra Parmesan on the side.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large skillet (10 to 12 inch) for the sauce
4. Chef’s knife and cutting board for chopping onion, garlic and basil
5. Wooden spoon or heatproof spatula for stirring and tossing
6. Measuring cups and spoons for oil, cream, tomato paste, etc.
7. Box grater or microplane for the Parmesan and lemon zest
8. Tongs or a long-handled pasta fork to move and serve the pasta

FAQ

Creamy Tomato Pasta With Burrata Recipe Substitutions and Variations

• Pasta: swap penne or rigatoni for fusilli or farfalle if you want more sauce nooks, or use spaghetti for a lighter feel.
• Heavy cream: use half and half plus 2 tablespoons cream cheese, or equal parts whole milk and mascarpone for a similar creaminess.
• Burrata: if you can’t find burrata use fresh mozzarella balls and stir in a spoonful of cream or ricotta right on top to mimic the gooey center.
• Parmesan: Pecorino Romano or Grana Padano are great stand-ins, just taste and use a bit less if Pecorino cause it’s saltier.

Pro Tips

1) Salt the pasta water like the sea before you start. If it tastes bland the pasta will too. Dont worry about the sauce being salty yet since you can always adjust later.

2) Reserve more than 1/2 cup of cooking water if you can, especially with penne or rigatoni. Starchy water is your best shortcut to a silky sauce, and you can always add less if you dont need it.

3) Let the burrata warm to room temp for at least 20 minutes. Cold cheese will clump and not melt into the pasta. Tear it into big pieces so some melts in and some stays creamy on top.

4) If your canned tomatoes taste bitter or flat, add a pinch of sugar, a splash of balsamic or a small piece of butter while simmering. Also, cook the tomato paste a bit longer so you get that deeper, roasted flavor.

5) Finish tossing the pasta in the skillet off the heat and keep it moving. That stops overcooking, helps the cheese melt without turning grainy, and makes the sauce cling to every piece.