Description
Creamy Burrata Pasta is a rich, comforting dish made with tender pasta tossed in a silky Parmesan cream sauce, topped with fresh burrata, basil, and a touch of red pepper flakes. It’s an easy yet elegant 30-minute dinner that feels restaurant-worthy but is simple enough for a busy weeknight.
Ingredients
Scale
For the Pasta:
- 12 ounces pasta (spaghetti, linguine, or rigatoni)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
- 2 cups cherry tomatoes, halved
- ½ cup vegetable or chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
For the Burrata:
- 8 ounces fresh burrata cheese (2 small balls or 1 large ball)
For Garnish:
- Fresh basil leaves
- Additional Parmesan cheese
- Lemon zest (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining. - Sauté the Garlic:
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in red pepper flakes if using. - Cook the Tomatoes:
Add cherry tomatoes and cook for 5–7 minutes until softened and juicy. - Deglaze:
Pour in broth and scrape up any browned bits from the pan. Simmer for 2–3 minutes. - Make the Sauce:
Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened. Season with salt and pepper. - Combine Pasta and Sauce:
Add cooked pasta to the skillet and toss to coat. Add reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. - Assemble:
Divide pasta into bowls. Top each serving with burrata. - Garnish & Serve:
Tear fresh basil over the pasta, sprinkle with extra Parmesan, and add lemon zest if desired. Serve immediately and mix the burrata into the pasta before eating.
Notes
- Reserve extra pasta water—it helps create a silky sauce.
- Use low heat when adding cream to prevent separation.
- Burrata is best added just before serving.
- For a lighter version, substitute half-and-half for heavy cream.
- Best enjoyed fresh; leftovers can be stored for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 640 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 95 mg