You aren’t prepared for the deliciousness that is this creamy tomato pasta burrata dish. It’s super simple to make and only takes 20 minutes to cook! This recipe of mine is bound to be a hit at your dinner table. I mean just look at how gooey and creamy the burrata is….
Now the secret to any great pasta dish is ensuring your pasta is cooked until ‘al dente‘. If you’re somewhat confused at the Italian I’ve just thrown at you, all this means is that your pasta should have a slight bite to it as opposed to it being soft and mushy, which let’s be honest is how all our parents cook pasta (I still love you mum but it’s just not right xxx)
I opted to use rigatoni for my creamy tomato burrata pasta recipe but really you can use any pasta you’d like. I just love rigatoni in particular because it has these grooves that cling to the pasta sauce beautifully!
Now that’s enough from me, time to get onto the recipe and remember if you liked this creamy tomato burrata past recipe then you’ll love these ones too:
Creamy tomato burrata pasta
Ingredients
- 350 g dried rigatoni
- 2 tbsp extra virgin olive oil
- 1 red onion finely diced
- 4 garlic cloves chopped roughly
- 5 tbsp tomato puree
- 300 ml single cream
- salt to taste
- 2 tsp red chilli flakes
- 50 g butter
- 150 g burrata ball
- grated parmesan to garnish
- black pepper freshly cracked to garnish
- basil roughly chopped, to garnish
Instructions
- Cook your rigatoni according to the packet instructions. Reserve 1 cup of pasta water before draining.
- Heat the olive oil over a medium heat. Sauté the onion for 3 minutes until translucent. Add the garlic and sauté for another minute.
- Add the tomato purée. Cook for 3-4 minutes, stirring every so often.
- Turn the heat to low and add the salt, red chilli flakes and cream. Stir to combine. Add the butter and stir again.
- Add 2-3 tablespoons of your reserved pasta water and the cooked pasta. Turn off the heat and stir the pasta to coat it in the sauce.
- Serve immediately and top with your burrata. Don't forget to garnish with black pepper, parmesan and basil.
