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This creamy tomato pasta with burrata combines rich, smooth flavors with a fresh burst of cherry tomatoes for a simple yet impressive weeknight dinner. The sauce balances acidity and sweetness, while the creamy burrata makes every bite decadent and satisfying.
I first made this on a chilly evening when nothing else sounded good, and it quickly became my go-to comfort meal. My family now asks for it whenever we want something easy but special.
Ingredients
- Extra-virgin olive oil: for sautéing opt for a fruity variety to add brightness
- Medium yellow onion: chopped finely to build a sweet and savory base
- Fresh garlic: minced to add aromatic depth avoid pre-minced if possible for best flavor
- Tomato paste: to concentrate flavor and add richness look for a good quality brand
- Cherry tomatoes: halved for a fresh sweetness that contrasts with the savory sauce
- Crushed canned tomatoes: provide a thick and hearty body for the sauce choose San Marzano for the best flavor if you can
- Heavy cream: to create smoothness and mellow acidity use full fat for richness
- Fresh basil leaves: torn to release their fragrance and flavor throughout the dish
- Kosher salt and freshly ground black pepper: to season perfectly
- Red pepper flakes: add a gentle heat and balance the acidity
- Bucatini pasta: to hold the sauce well with its tubular shape, but spaghetti works in a pinch
- Finely grated Parmesan: brings a salty umami note and helps the sauce cling to the pasta
- Burrata: for the finishing touch make sure it is fresh and creamy for maximum indulgence
Step-by-Step Instructions
- Sauté the Aromatics:
- In a large skillet over medium heat warm the olive oil. Add the chopped onion and cook gently with occasional stirring until it becomes soft and translucent about five minutes. Add the minced garlic and stir for about one minute until you can smell its aroma but not burnt. This process builds the flavor foundation of your sauce.
- Build the Tomato Base:
- Add the tomato paste to the skillet coating the softened onions and garlic. Next, stir in the halved cherry tomatoes and cook gently for about five minutes until the tomatoes start to soften and release their juices. This step adds freshness and natural sweetness.
- Simmer the Sauce:
- Pour in the crushed canned tomatoes along with the heavy cream and torn basil leaves. Season the sauce with salt, black pepper, and a pinch of red pepper flakes. Bring the mixture to a gentle boil on medium heat, then lower heat to medium-low and simmer for about ten minutes until the sauce thickens and flavors meld together.
- Cook the Pasta:
- While the sauce simmers, bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions until just al dente. Stir occasionally to prevent sticking. Drain the pasta reserving a splash of pasta water if you want to adjust the sauce consistency later.
- Combine Pasta and Sauce:
- Add the drained pasta directly into the skillet with the tomato cream sauce. Toss well to coat the pasta evenly, then stir in the finely grated Parmesan cheese to enrich the flavor and help the sauce cling beautifully.
- Serve with Burrata:
- Transfer the coated pasta onto a large platter or divide into serving bowls. Tear the burrata over the top allowing the creamy cheese to melt slightly into the warm pasta. Garnish with additional torn basil leaves and a sprinkle of Parmesan for an impressive finish.
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The first time I made this my husband couldn’t believe how easy it was to get restaurant-level creaminess and flavor at home. Burrata is my favorite ingredient here for its melt-in-your-mouth texture and mild, milky taste that balances the tangy tomato sauce perfectly.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of cream or water to loosen the sauce if needed. Burrata should be added fresh every time as reheating it will change the texture and flavor.
Ingredient Substitutions
If you cannot find bucatini, spaghetti or linguine work just as well though the sauce clings best to tubular pasta shapes. Heavy cream can be swapped for half and half for a lighter version but reduces richness. Burrata can be replaced with fresh mozzarella for a different but still creamy topping.
Serving Suggestions
Pair this pasta with a crisp green salad dressed simply with lemon juice and olive oil to balance the richness. Crusty garlic bread or a rustic baguette is perfect for soaking up leftover sauce. A chilled glass of white wine or sparkling water with lemon complements the fresh tomato flavors beautifully.
Cultural Context
Tomato and cream sauces reflect a blend of traditional Italian and contemporary flavors. Burrata, originating from Southern Italy, elevates simple dishes with its creamy texture making it a favorite in modern Italian cooking. This dish represents the comfort of classic pasta combined with fresh ingredients and a touch of luxury.
Pro Tips
- Toast garlic and tomato paste gently to deepen the flavor without burning
- Reserve some pasta cooking water to adjust sauce consistency if it feels too thick
- Add burrata just before serving to keep its soft texture fresh and luscious
Common Recipe Questions
- → What pasta works best with creamy tomato sauce?
Bucatini is ideal here as its hollow shape holds the creamy sauce well, enhancing each bite.
- → How do cherry tomatoes affect the sauce?
Cherry tomatoes add a subtle sweetness and freshness that brightens the rich tomato base.
- → Why is burrata added after plating?
Adding burrata last keeps its soft, creamy texture intact, offering a cool contrast to warm pasta.
- → Can I substitute heavy cream in the sauce?
You can use half-and-half or a mix of cream and milk, but heavy cream ensures the sauce stays luxuriously smooth.
- → What herbs pair well with this pasta?
Fresh basil is classic here, lending sweet and fragrant notes that complement the tomato and cream.
- → How long should I simmer the sauce?
Simmering about 10 minutes thickens the sauce and melds flavors without losing the tomato’s brightness.