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Easy Smoky Tomato Pasta with Burrata Recipe

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4.3 from 31 reviews

This EASY Smoky Tomato Pasta with Burrata is a creamy and rich pasta dish featuring a smoky roasted tomato sauce blended with heavy cream and parmesan, served over perfectly al dente rigatoni and topped with creamy burrata cheese for indulgence. A vibrant, comforting meal ready in just 30 minutes that's perfect for weeknight dinners or casual entertaining.

Ingredients

Sauce Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 (14.5-ounce) can fire roasted tomatoes, undrained
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • ½ cup parmesan cheese
  • Salt and pepper, to taste

Pasta

  • 12 ounces rigatoni, cooked according to package directions

Toppings

  • 2 balls burrata cheese, at room temperature
  • Red pepper flakes, optional
  • Smoked salt or flaky salt, optional

Instructions

  1. Puree tomatoes: Place the 14.5-ounce can of fire roasted tomatoes with their juices into a food processor or blender and pulse until the mixture is just about smooth, setting aside this smoky base for your sauce.
  2. Boil the pasta water: Bring a large pot of generously salted water to a rolling boil in preparation for cooking the rigatoni.
  3. Sauté aromatics: While the water heats, warm 2 tablespoons extra virgin olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the minced shallot and cook for 3 to 5 minutes until softened, then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add tomato paste: Stir in 2 tablespoons tomato paste and cook for 1 more minute to deepen the flavor of the sauce.
  5. Simmer tomato sauce: Pour in the pureed fire roasted tomatoes and sprinkle in 1 teaspoon smoked paprika. Bring the mixture to a simmer and cook for about 10 minutes, allowing the sauce to thicken slightly as the pasta cooks.
  6. Cook the rigatoni: Add the rigatoni to the boiling salted water and cook until al dente, about 1 to 2 minutes less than package instructions. Drain the pasta, reserving ½ cup of pasta water to adjust sauce consistency later if needed.
  7. Finish the sauce: Stir the heavy cream and parmesan cheese into the simmering tomato sauce. Season with salt and pepper to taste, letting the sauce become creamy and smooth.
  8. Combine pasta and sauce: Add the cooked rigatoni to the sauce and toss to coat thoroughly. Incorporate reserved pasta water a little at a time if the sauce needs thinning.
  9. Serve with burrata and seasonings: Divide the pasta among plates and top each serving with torn balls of creamy burrata cheese. Sprinkle with optional red pepper flakes and smoked salt for an added smoky, spicy kick. Serve immediately and enjoy!

Notes

  • Using fire roasted tomatoes adds a delicious smoky depth to the sauce, but you can substitute with regular canned tomatoes if needed and add extra smoked paprika.
  • Reserving pasta water helps to loosen the sauce and lets it cling better to the pasta.
  • Make sure the burrata is at room temperature for the best creamy texture when served.
  • For a slightly lighter version, swap heavy cream for half-and-half, but the sauce will be less rich.
  • This dish pairs wonderfully with a crisp green salad and crusty bread to soak up extra sauce.

Find it online: https://recipethrive.com/easy-smoky-tomato-pasta-with-burrata-recipe/