Creamy Burrata Pasta
A rich and creamy Burrata Pasta featuring tender rigatoni coated in a velvety tomato and cream cheese sauce. Sautéed shallots and garlic create a flavorful base, while fresh basil and parmesan add depth and balance. Finished with a creamy burrata placed on top, it adds a luxurious, silky texture that blends beautifully with the warm pasta. Quick and easy to make, it’s perfect for a cozy dinner that feels indulgent yet simple.
22 days ago
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Servings: 2
Ingredients:
- 2 balls of burrata
- 2 shallots
- 2 garlic cloves
- 400g tomato passata
- 100g cream cheese
- A few basil leaves
- 150g rigatoni pasta
- 20g parmesan
- 2 tbsp vegetable oil
- Salt & pepper
Instructions:
- Finely chop the shallots.
- Finely chop and mince the garlic cloves with a pinch of salt until they form a smooth paste.
- Chop the basil leaves and set aside for garnish.
- Cook the rigatoni pasta in a large pot of salted boiling water according to the package instructions until al dente.
- While the pasta cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Add the finely chopped shallots and sauté for 2-3 minutes until translucent and fragrant.
- Stir in the minced garlic and cook for another 30 seconds.
- Add tomato passata and stir well, letting it simmer for about 10 minutes until slightly reduced.
- Add the cream cheese to the pan, stirring until fully melted and combined, creating a creamy tomato sauce.
- Let it simmer for another 2-3 minutes. Season with salt and freshly ground black pepper to taste.
- Add the cooked rigatoni to the skillet, tossing it in the sauce.
- Sprinkle in the grated parmesan and stir until fully combined with the pasta and sauce.
- Place the pasta on the plate. Gently put the burrata on top. Finish by sprinkling the chopped basil. Add extra parmesan or black pepper if desired. Enjoy!
