You know those nights when you want something fancy but don’t want to spend hours in the kitchen? That’s exactly why my Creamy Tomato Burrata Pasta became my go-to recipe. It’s one of those magical dishes that tastes like you fussed all day, but really comes together in about 30 minutes. The moment you cut into that creamy burrata and it oozes into the rich tomato sauce… wow. I first made this when my sister visited last summer, and now she begs me to make it every time we’re together. Simple ingredients, big flavors, that’s my kind of cooking!
Why You’ll Love This Creamy Tomato Burrata Pasta
This isn’t just another pasta recipe, it’s the kind of dish that makes people ask for seconds while pretending they’re not going to finish the whole bowl. Here’s why it’s special:
- Restaurant wow factor at home: That burrata moment when you cut into it? Pure magic.
- Weeknight easy: Ready faster than delivery could arrive.
- Creamy without being heavy: The tomato-cream balance is just right.
- Pantry-friendly: Mostly ingredients you already have (except maybe the burrata, but trust me, it’s worth the trip).
- Customizable: Add turkey bacon, extra veggies, or adjust the spice to your taste.
My favorite part? Watching people’s faces light up when they take that first bite.
Creamy Tomato Burrata Pasta
Ingredients
Equipment
Method
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- Stir in heavy cream and basil. Simmer for another 5 minutes.
- Toss the cooked pasta with the sauce. Serve topped with burrata cheese.
Notes
Ingredients for Creamy Tomato Burrata Pasta
Gathering the right ingredients is half the battle with this recipe, and luckily, they’re all simple! Here’s what you’ll need to make magic happen:
For the Pasta
- 12 oz pasta (I love penne or fusilli, anything that catches the sauce)
- 1 tsp salt (for that perfectly seasoned pasta water)
For the Sauce
- 2 tbsp olive oil (the good stuff, it makes a difference!)
- 3 cloves garlic, minced (fresh is best, no jarred stuff here)
- ¼ tsp red pepper flakes (or more if you like some heat)
- 28 oz canned crushed tomatoes (San Marzano if you can find them)
- ½ cup heavy cream (this is where the luxury comes in)
- ¼ cup fresh basil, chopped (don’t skip the fresh herbs!)
- 8 oz burrata cheese (the star of the show, get the best you can find)
See? Nothing too fancy, but when they come together… oh boy. Just wait until you smell that garlic hitting the pan!
Equipment Needed
You probably have everything already! Just grab:
- A large pot (for cooking that pasta perfectly)
- A trusty skillet (I use my favorite 10-inch one)
- A wooden spoon (to stir that dreamy sauce without scratching your pan)
That’s it, no fancy gadgets required. I love recipes that keep things simple!
How to Make Creamy Tomato Burrata Pasta
Okay, here’s where the magic happens! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect too. Trust me, it’s easier than you think to create something this delicious.
Step 1: Cook the Pasta
First, get that pasta water going! Fill your big pot with water and add that teaspoon of salt, it should taste like the sea (that’s how you know it’s right). When it’s at a rolling boil, toss in your pasta. I like to give it a quick stir right away so nothing sticks together. Cook it for about 1 minute less than the package says, we want it al dente with a little bite, not mushy at all. When it’s done, drain it but save about a cup of that starchy pasta water, we might need it later to loosen up the sauce!
Step 2: Prepare the Sauce
While the pasta cooks, let’s make that amazing sauce. Heat your olive oil in the skillet over medium heat. Add the minced garlic and red pepper flakes, you’ll know it’s ready when you get that incredible garlicky aroma (but don’t let it brown!). Stir it for about a minute until it’s fragrant, then pour in those crushed tomatoes. Let it simmer for 10 minutes, stirring occasionally, this is when all the flavors really come together. You’ll see it thicken up beautifully.
Step 3: Finish the Dish
Now for the best part! Stir in that luxurious heavy cream and most of the basil (save some for garnish). Let it simmer for another 5 minutes, this is when the sauce goes from good to “oh wow” status. Toss in your cooked pasta and mix it all together. If it looks too thick, add a splash of that reserved pasta water. Plate it up, then gently place that glorious ball of burrata right on top. Right before serving, give it a little poke so that creamy center spills out over the pasta. Sprinkle with the remaining basil and maybe a drizzle of olive oil if you’re feeling fancy. Prepare for compliments!
Tips for Perfect Creamy Tomato Burrata Pasta
After making this dish countless times, I’ve picked up some tricks to make it foolproof every time:
- Don’t skip the pasta water! That starchy liquid is magic for adjusting sauce consistency.
- Fresh ingredients matter: Jarred garlic or dried basil just won’t give you the same bright flavor.
- Let the burrata shine: Take it out of the fridge 30 minutes before serving so it’s perfectly creamy.
- Taste as you go: Want more heat? Add extra red pepper flakes. Need sweetness? A pinch of sugar balances the tomatoes.
- Serve immediately: This dish is best enjoyed fresh while the burrata is still luxuriously oozy.
Trust me, these little touches take it from good to “can I have the recipe?” status!
Variations for Creamy Tomato Burrata Pasta
The beauty of this recipe? It’s like a blank canvas for your cravings! Here are my favorite ways to mix things up:
- Pasta swaps: Gluten-free or whole wheat pasta works great, just watch the cooking time.
- Turkey bacon twist: Brown some diced turkey bacon with the garlic for smoky depth.
- Fresh tomato version: In summer, swap canned tomatoes for 2 cups roasted cherry tomatoes.
- Extra veggies: Stir in sautéed mushrooms or spinach when adding the cream.
- Cheese alternatives: No burrata? Fresh mozzarella works (though you’ll miss that creamy center!).
The only rule? Have fun with it, that’s how my best kitchen creations happen! If you are looking.
Serving Suggestions
This pasta deserves equally delicious company! I love serving it with garlic bread for sauce-mopping, a crisp arugula salad for contrast, or simple roasted veggies. A chilled glass of sparkling water with lemon makes it feel extra special. Whatever you choose, just make sure there’s plenty for seconds, trust me, people will ask!
Storage and Reheating
Leftovers? No problem! Store any extra pasta (without the burrata) in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk and warm gently over low heat, that keeps the sauce creamy instead of separating. Pro tip: Add fresh burrata when serving leftovers for that just-made taste!
Nutritional Information
Here’s the approximate nutrition per serving (values vary by ingredients): 550 calories, 65g carbs, 18g protein, 26g fat. Remember, these are estimates based on my specific ingredients! For more ideas on quick meals, you might find inspiration at recipesloop.com.
FAQ About Creamy Tomato Burrata Pasta
I get asked these questions all the time, here’s everything you need to know to make this dish perfect every time!
Q: Can I use mozzarella instead of burrata?
A: You can, but you’ll miss that glorious creamy center! If you must substitute, use fresh mozzarella and stir in a spoonful of ricotta for extra richness. But trust me, burrata is worth seeking out for this recipe.
Q: How do I prevent the sauce from splitting?
A: The key is gentle heat! Keep your burner at medium, and stir that cream in slowly. If it does separate (happens to the best of us), whisk in a tablespoon of pasta water to bring it back together.
Q: Can I make this ahead of time?
A: You can prep the sauce and pasta separately, but combine them right before serving. Always add the burrata at the last minute, that oozy center is what makes this dish special!
Q: My sauce is too thin, how can I thicken it?
A: Let it simmer uncovered for a few extra minutes to reduce. Or, mix a teaspoon of cornstarch with cold water and stir it in, it’ll thicken right up without changing the flavor.
Now that you’re a burrata pasta expert, what are you waiting for? Try this recipe tonight and share your delicious results, I can’t wait to see your creations! If you enjoy simple, flavorful pasta dishes, you might also like my recipe for creamy garlic shrimp pasta.
