Creamy Tomato Pasta Burrata (Printer-Friendly Version)
Rich tomato sauce with cream, cherry tomatoes, and burrata adds fresh flavor to pasta.
# Required Ingredients:
→ Sauce
01 -
15 ml extra-virgin olive oil
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
15 ml tomato paste
05 -
300 g halved cherry tomatoes
06 -
800 g canned crushed tomatoes
07 -
120 ml heavy cream
08 -
15 g packed fresh basil leaves, torn, plus extra for garnish
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Large pinch red pepper flakes
→ Pasta
12 -
450 g bucatini
13 -
25 g finely grated Parmesan cheese, plus extra for serving
→ Topping
14 -
225 g burrata cheese
# Step-by-Step Instructions:
01 -
Heat olive oil in a large, high-sided skillet over medium heat. Sauté chopped onion, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in tomato paste, coating the vegetables evenly.
02 -
Add halved cherry tomatoes and cook, stirring occasionally, until they begin to burst, around 5 minutes. Incorporate crushed tomatoes, heavy cream, and torn basil leaves. Season with kosher salt, freshly ground black pepper, and red pepper flakes. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
03 -
While sauce simmers, bring a large pot of salted water to a boil. Add bucatini and cook, stirring occasionally, until al dente according to package instructions. Drain thoroughly.
04 -
Add cooked pasta and grated Parmesan to the skillet with sauce. Toss well to combine and evenly coat the pasta.
05 -
Transfer pasta to a serving platter or individual bowls. Top with burrata cheese and garnish with additional torn basil leaves and grated Parmesan before serving.
# Handy Cooking Tips:
01 -
Use ripe cherry tomatoes for a natural sweetness to balance the creamy texture. Adjust red pepper flakes to control heat level.