Rigatoni with Burrata and Burst Tomatoes Recipe
If you’re craving a pasta dish that feels indulgent yet fresh, look no further than this Rigatoni with Burrata and Burst Tomatoes Recipe. It combines the comforting chew of perfectly cooked rigatoni with vibrant, juicy burst tomatoes and the creamy, dreamy softness of burrata that melts in your mouth. The balance of textures and flavors—from sweet tomatoes to the slightly tangy balsamic and a hint of heat from red pepper flakes—makes every bite a celebration. This dish is so simple to prepare yet packed with fresh, wholesome ingredients that turn a weeknight dinner into something truly special.
Ingredients You’ll Need
This Rigatoni with Burrata and Burst Tomatoes Recipe relies on straightforward ingredients, each chosen to build layers of fresh flavor and satisfying texture. The pasta forms the hearty base, while the tomatoes and garlic add brightness and warmth. A touch of olive oil enriches the sauce, making it smooth, and the burrata crowns the dish with luscious creaminess.
- 12 oz rigatoni pasta: The ridged tubes hold onto the sauce beautifully, ensuring every bite bursts with flavor.
- 2 tablespoons olive oil: Adds silkiness and helps cook the garlic and tomatoes to perfection.
- 3 garlic cloves, minced: Infuses the sauce with aromatic warmth without overpowering the dish.
- 1 pint cherry or grape tomatoes: These small tomatoes burst open during cooking, creating a sweet, juicy sauce.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick that balances the sweetness of the tomatoes.
- 1/2 teaspoon salt: Enhances all the natural flavors—adjust to taste!
- 1/4 teaspoon black pepper: Provides subtle earthiness and depth.
- 1 teaspoon balsamic vinegar (optional): A touch of tanginess that lifts the entire sauce and adds complexity.
- 2 balls fresh burrata cheese (about 8 oz total): The star ingredient, creamy and rich, melting perfectly over warm pasta.
- Fresh basil leaves: Bright, fragrant, and a lovely green contrast for garnish.
- Freshly grated Parmesan cheese (optional): For those who want an extra layer of savory goodness.
How to Make Rigatoni with Burrata and Burst Tomatoes Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil, then add the rigatoni. Cook according to the package instructions until al dente, usually about 11-13 minutes. Rigatoni’s hollow tubes and ridges make it perfect at al dente for holding onto the vibrant tomato sauce. Once done, reserve about a cup of the pasta cooking water before draining—it’s a secret weapon for adjusting sauce consistency later on.
Step 2: Prepare the Burst Tomato Sauce
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned—this releases its sweet, pungent aroma. Toss in the cherry tomatoes, salt, black pepper, and optional red pepper flakes. Let the tomatoes cook, stirring occasionally, until they begin to burst and release their juices—this usually takes about 8-10 minutes. The tomatoes will create a naturally sweet and slightly chunky sauce that’s bursting with flavor.
Step 3: Add a Touch of Balsamic
Once the tomatoes have softened and the sauce is slightly thickened, stir in the balsamic vinegar if using. This will add a subtle depth and tang that elevates the fresh tomatoes, balancing the sauce beautifully.
Step 4: Combine Rigatoni and Sauce
Add the drained rigatoni directly into the skillet with your burst tomato sauce. Toss everything together gently to coat the pasta in the sauce. If the sauce feels too thick, slowly add some of the reserved pasta water to loosen it up and make it silky. The pasta water’s starchiness helps create a cohesive, luscious sauce that clings to every rigatoni piece.
Step 5: Plate and Add Burrata
Divide the sauced rigatoni between plates or a large serving bowl. Tear the burrata balls over the top generously—the creamy center will melt into the warm pasta, creating little pockets of rich goodness. Don’t be shy here, the burrata is the star that steals the show!
How to Serve Rigatoni with Burrata and Burst Tomatoes Recipe
Garnishes
Fresh basil leaves add a pop of color and a refreshing herbal note that complements the creamy burrata and sweet tomatoes perfectly. A sprinkle of freshly grated Parmesan cheese can also add a salty, nutty touch for anyone craving a bit more bite.
Side Dishes
This recipe pairs wonderfully with simple sides like a crisp green salad dressed with lemon and olive oil or crusty garlic bread that’s perfect for mopping up every last bit of sauce. Roasted vegetables like asparagus or zucchini also make great companions and keep the meal feeling light and fresh.
Creative Ways to Present
For an elegant presentation, serve the rigatoni in shallow bowls and place whole basil leaves artfully around the burrata. Drizzle a little high-quality extra virgin olive oil over the top for a glossy finish. If you want a touch of crunch, toasted pine nuts sprinkled on top bring an unexpected texture contrast that’s delightful.
Make Ahead and Storage
Storing Leftovers
Leftover rigatoni with burrata and burst tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. Because burrata is best fresh, keep it separate and add a fresh ball when reheating pasta for serving to maintain that creamy texture.
Freezing
This dish is not ideal for freezing because the delicate texture of fresh burrata changes when thawed, and the sauce may separate. It’s best to prepare and enjoy this meal fresh to savor every luscious bite.
Reheating
Reheat the sauced rigatoni gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed. Add fresh burrata after reheating to preserve its creamy texture and freshness.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni’s shape is perfect for holding the sauce, penne or tubular pasta like ziti can also work wonderfully. Just adjust cooking times accordingly.
Is burrata cheese very different from mozzarella?
Yes, burrata is a creamy cheese with a soft, milky center that oozes out when cut, unlike mozzarella which is firm throughout. Burrata adds a luxurious richness to the dish.
Can I make the sauce without olive oil?
Olive oil is key for both flavor and texture in this sauce, but you can substitute with a light vegetable oil in a pinch. Just keep in mind the flavor will be milder.
How spicy does the red pepper flakes make the dish?
The red pepper flakes add a gentle warmth that complements the sweetness of the tomatoes without overwhelming the other flavors. You can omit them if you prefer no heat.
Can this recipe be made vegan?
To make this vegan, use your favorite plant-based pasta and substitute burrata with a creamy cashew cheese or a store-bought vegan cheese alternative. The burst tomato sauce remains naturally vegan.
Final Thoughts
I can’t recommend this Rigatoni with Burrata and Burst Tomatoes Recipe enough if you want a meal that’s fresh, flavorful, and downright comforting. Every step brings you closer to a dish that feels like a hug on a plate, perfect for sharing or savoring on your own. Once you try it, it’s sure to become one of your favorite go-to dinners, and I can’t wait for you to experience the magic of burrata melting over warm rigatoni and succulent tomatoes!
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Rigatoni with Burrata and Burst Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Rigatoni with Burrata and Burst Tomatoes recipe is a quick and flavorful Italian pasta dish that combines al dente rigatoni with a vibrant sauce of garlic, cherry tomatoes, and a hint of heat from red pepper flakes. Finished with creamy burrata and fresh basil, it’s a perfect balance of textures and flavors for a comforting meal in just 30 minutes.
Ingredients
For the Pasta:
- 12 oz rigatoni pasta
For the Sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional)
For Serving:
- 2 balls fresh burrata cheese (about 8 oz total)
- Fresh basil leaves, torn or chopped, for garnish
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving a cup of pasta water.
- Prepare the Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Tomatoes and Seasonings: Add the pint of cherry or grape tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 8-10 minutes. Season with red pepper flakes (if using), salt, and black pepper. Stir in 1 teaspoon of balsamic vinegar for a touch of acidity, if desired.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the tomato sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if needed to loosen the sauce and help it adhere.
- Plate and Serve: Divide the pasta among four serving plates. Tear or slice the burrata balls over the pasta so that the creamy cheese melts slightly with the residual heat. Garnish with fresh basil leaves and, if desired, sprinkle freshly grated Parmesan cheese on top.
Notes
- You can adjust the heat by varying the amount of red pepper flakes or omit them entirely for a milder dish.
- Reserve some pasta water to help create a silky sauce that clings well to the rigatoni.
- If burrata is unavailable, fresh mozzarella can be a substitute, but burrata offers a creamier texture.
- Serve immediately to enjoy the burrata at its best.
- Optional balsamic vinegar adds depth but can be skipped if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
