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Creamy Tomato Pasta with Burrata

A close-up of creamy tomato pasta with burrata, garnished with fresh basil and chili flakes.
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Make this restaurant style pasta at home using a rich tomato sauce emulsified with starchy pasta water and topped with cool, fresh burrata for a luxurious vegetarian creamy dinner.

Ingredients

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  • 1 pound rigatoni or penne pasta
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (high quality recommended)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup reserved pasta water
  • 1/4 cup heavy cream (optional, for extra richness)
  • Salt and black pepper to taste
  • 1 (8 ounce) ball fresh burrata cheese
  • Fresh basil leaves, for garnish

Instructions

  1. Cook the pasta in salted boiling water according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the crushed tomatoes and dried oregano. Season generously with salt and pepper. Bring the sauce to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
  5. Stir in the heavy cream, if using. Reduce the heat to low.
  6. Add the drained pasta directly to the skillet with the sauce. Toss to coat. Gradually add the reserved pasta water, about 1/4 cup at a time, tossing constantly until the sauce thickens and coats the pasta beautifully. This creates your creamy tomato pasta sauce.
  7. Remove the skillet from the heat. Taste and adjust seasoning if needed.
  8. Divide the pasta among serving bowls. Tear the burrata ball into large pieces and place them over the hot pasta in each bowl. The heat will slightly soften the cheese.
  9. Garnish with fresh basil leaves before serving immediately.

Notes

  • For the best texture, do not rinse the pasta after draining; the starch helps the sauce cling.
  • If you skip the heavy cream, rely on the emulsification of the tomato sauce and pasta water for creaminess.
  • You can substitute fresh mozzarella for burrata if needed, but add it earlier to melt slightly into the sauce.

Nutrition

Find it online: https://cookingbycarla.com/creamy-tomato-pasta-with-burrata/