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Creamy Tomato Pasta with Burrata Cheese

A bowl of vibrant Creamy Tomato Pasta with Burrata Cheese topped with fresh basil leaves.
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Make a rich and creamy tomato pasta sauce and top it with fresh burrata cheese for a simple, restaurant-quality meal.

Ingredients

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

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 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 or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the crushed tomatoes, oregano, and red pepper flakes, if using. Bring the sauce to a gentle simmer. Cook for 10 minutes, stirring occasionally.
  5. Reduce the heat to low. Stir in the heavy cream until the sauce is uniform in color. Season generously with salt and pepper.
  6. Add the drained pasta directly to the skillet with the sauce. Toss to coat. Add the reserved pasta water, a few tablespoons at a time, until the sauce reaches a creamy consistency that coats the pasta well.
  7. Remove the skillet from the heat. Divide the pasta among serving bowls.
  8. Tear or gently place half a ball of burrata cheese on top of each serving. The residual heat will slightly melt the cheese.
  9. Garnish with fresh basil leaves before serving immediately.

Notes

  • For an even richer sauce, you can use a small amount of cream cheese instead of heavy cream.
  • If you do not have fresh basil, dried oregano can be used in the sauce, but fresh basil is best for garnish.
  • Do not boil the sauce after adding the heavy cream, as this can cause it to separate.

Nutrition

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