Creamy Tomato Basil Pasta with Burrata
Creamy Tomato Basil Pasta with Burrata
Ingredients
For the Pasta
- 12 ounces pasta, such as rigatoni or penne
- 1 tablespoon kosher salt, plus more, as needed
For the Creamy Tomato Basil Sauce
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup fresh basil, packed, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 ounces burrata cheese, drained and torn into pieces
- 1/4 cup fresh basil, packed, for garnish
- 1/4 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Pour in the crushed tomatoes, granulated sugar, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 20 min
- 4
Uncover the sauce and stir in the heavy cream and chopped fresh basil. Continue to simmer for another 2-3 minutes, or until the sauce is heated through and slightly thickened.
⏱️ 3 min
- 5
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Divide the pasta among serving bowls. Top each serving with torn pieces of burrata cheese, a sprinkle of fresh basil, and grated Parmesan cheese. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Pasta with Burrata
Ingredients
For the Pasta
- 12 ounces pasta, such as rigatoni or penne
- 1 tablespoon kosher salt, plus more, as needed
For the Creamy Tomato Basil Sauce
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup fresh basil, packed, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 ounces burrata cheese, drained and torn into pieces
- 1/4 cup fresh basil, packed, for garnish
- 1/4 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Pour in the crushed tomatoes, granulated sugar, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 20 min - 4
Uncover the sauce and stir in the heavy cream and chopped fresh basil. Continue to simmer for another 2-3 minutes, or until the sauce is heated through and slightly thickened.
⏱️ 3 min - 5
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Divide the pasta among serving bowls. Top each serving with torn pieces of burrata cheese, a sprinkle of fresh basil, and grated Parmesan cheese. Serve immediately.
⏱️ 2 min