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
Scale
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
