Rigatoni with Burrata and Burst Tomatoes Recipe
If you’re craving a pasta dish that’s as impressive as it is easy, you’ll fall head over heels for this Rigatoni with Burrata and Burst Tomatoes Recipe. Imagine al dente rigatoni coated in a lush tomato sauce, crowned with creamy burrata that melts beautifully into every crevice. Fresh basil, a drizzle of balsamic glaze, and wisps of Parmesan take it to the next level. This recipe is a celebration of color, flavor, and comforting Italian spirit—an absolute showstopper whether it’s a weeknight dinner or a special gathering.
Ingredients You’ll Need
Here’s the best part: the magic of this Rigatoni with Burrata and Burst Tomatoes Recipe comes from just a handful of simple, high-quality ingredients. Each one is chosen for maximum impact, bringing taste, texture, or brightness that makes this dish sing.
- Rigatoni Pasta: Its sturdy shape and ridges catch all the saucy goodness and cheese—don’t substitute with smooth pasta!
- Olive Oil: Choose a robust extra virgin olive oil for richness; it’s the foundation of your sauce.
- Garlic: Thinly sliced, it infuses subtle aroma and savoriness—don’t be shy here.
- Crushed Red Pepper Flakes (optional): Adds a gentle heat that warms the background without overpowering.
- Cherry or Grape Tomatoes: Go for ripe, juicy tomatoes—they’ll burst and make the freshest sauce imaginable.
- Salt and Black Pepper: Essential for seasoning every layer, so your flavors truly pop.
- Fresh Basil: Nothing beats the peppery, bright aroma of freshly chopped basil in pasta.
- Balsamic Glaze (optional): Adds a sweet-tangy finish that balances the creamy cheese and tomatoes.
- Burrata Cheese: The real star—tear it open right before serving for that dreamy, creamy waterfall effect.
- Grated Parmesan (optional): A sprinkle at the end gives just the right salty kick and melts deliciously over everything.
How to Make Rigatoni with Burrata and Burst Tomatoes Recipe
Step 1: Cook the Rigatoni
Bring a big pot of well-salted water to a rolling boil—this is your pasta’s first flavor stop. Cook the rigatoni according to the package until just al dente. Be sure to reserve about a half cup of the pasta cooking water before draining; it’ll help you marry the sauce to the pasta perfectly in a later step.
Step 2: Sauté the Aromatics
While the rigatoni cooks, set a large skillet over medium heat and add the olive oil. Once shimmering, toss in those thin slices of garlic and a pinch of red pepper flakes if you like things lively. Let them sizzle for about a minute, just until the garlic goes fragrant but not brown—this step sets the tone for your whole sauce.
Step 3: Burst the Tomatoes
Add the pint of cherry or grape tomatoes right into the garlicky oil, sprinkle with salt and black pepper, and give them a stir. Let them cook for six to eight minutes, stirring every so often. You’ll see them start to blister and burst—this is when you can gently press some with a spoon, coaxing out even more juicy flavor to create the most vibrant, rustic sauce.
Step 4: Combine Pasta and Sauce
Add the drained rigatoni back to the skillet with your now-saucy tomatoes. Start tossing everything together, splashing in reserved pasta water little by little until you get a silky sauce that clings beautifully to each noodle. Stir in the freshly chopped basil—the aroma is irresistible!
Step 5: Finish and Serve
Transfer everything onto plates or a large platter. The grand finale: grab those burrata balls and tear them right over the hot pasta. Let that creamy goodness spill out and mingle with the tomato sauce. If you love a little tang, drizzle with balsamic glaze, and finish with a shower of Parmesan. Serve immediately, before anyone else tries to steal your portion!
How to Serve Rigatoni with Burrata and Burst Tomatoes Recipe
Garnishes
This dish comes alive with simple yet stunning garnishes. Go heavy on fresh basil leaves for color and brightness, a drizzle of thick balsamic glaze for sweet depth, and a generous sprinkle of Parmesan for a savory flourish. Each finishing touch makes the Rigatoni with Burrata and Burst Tomatoes Recipe worthy of a restaurant table.
Side Dishes
Pair this creamy, tangy pasta with crusty Italian bread—perfect for sopping up every last bit of burrata and tomato juices. A crisp, peppery arugula salad tossed in lemon vinaigrette also provides a zippy counterpoint to the richness of the burrata.
Creative Ways to Present
If you’re serving guests, try piling the pasta onto a dramatic platter, nestling the burrata into the center, then scattering basil and a balsamic drizzle over everything. For intimate dinners, individual wide pasta bowls create an elegant, rustic effect. Even layering into mini cocottes for small bites at a party makes the Rigatoni with Burrata and Burst Tomatoes Recipe truly memorable.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the rigatoni and tomato sauce together in an airtight container in the fridge for up to 3 days. Keep the burrata separate if possible, adding it fresh when you’re ready to serve for the best texture.
Freezing
This recipe is all about the freshness factor, so freezing isn’t recommended—especially with burrata, which doesn’t thaw well. If you need to, freeze only the pasta and tomato mixture (not the cheese) in a freezer bag or container for up to 2 months. Thaw and add burrata just before serving.
Reheating
Gently reheat the pasta and sauce together in a skillet over medium-low heat, splashing with a little water to loosen the sauce as needed. Plate and finish with cold, creamy burrata, basil, and glaze just before eating for that same wow moment.
FAQs
Can I use another type Main Course
You can, but rigatoni’s ridges and shape are really ideal for catching the tomato and burrata sauce. Penne or ziti work in a pinch, but the final result won’t be quite as satisfying as the classic shape used in the Rigatoni with Burrata and Burst Tomatoes Recipe.
What’s the difference between burrata and mozzarella?
Burrata is mozzarella’s richer cousin—it’s a delicate pouch of mozzarella filled with fresh cream and soft curds. When torn open, it oozes creaminess, adding a decadent touch you just don’t get from plain mozzarella.
Can I make the tomato sauce in advance?
Absolutely! The tomato burst sauce can be made up to a day ahead and stored in the refrigerator. Warm it gently before tossing with fresh-cooked pasta, then top with burrata right before serving for best results.
Is the balsamic glaze necessary?
It’s optional but highly recommended. The glaze adds a sweet tang that contrasts beautifully with the silky burrata and juicy tomatoes. If you don’t have any on hand, a tiny drizzle of good quality balsamic vinegar works, too.
Can I add extra veggies or protein?
Definitely. This Rigatoni with Burrata and Burst Tomatoes Recipe is fantastic with sautéed mushrooms, a handful of baby spinach, or grilled shrimp or chicken for extra heartiness. Just keep the star flavors front and center!
Final Thoughts
Ready for something truly special and easy enough for any night? Let this Rigatoni with Burrata and Burst Tomatoes Recipe bring a burst of Italian joy to your table. It’s comforting, fresh, and such a simple pleasure. Can’t wait for you to try it and see why it’s become an all-time favorite—and I’d love to know how yours turns out!
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Rigatoni with Burrata and Burst Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy richness of burrata paired with the vibrant burst of cherry tomatoes in this delightful rigatoni pasta dish. With a touch of garlic, basil, and balsamic glaze, this recipe offers a burst of Italian flavors in every bite.
Ingredients
Pasta:
- 12 oz rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 2 tablespoons balsamic glaze (optional)
Finishing Touches:
- 2 large balls burrata cheese (about 4 oz each)
- Grated Parmesan for garnish (optional)
Instructions
- Cook the Pasta: Boil salted water and cook rigatoni until al dente; reserve pasta water and set aside.
- Prepare the Sauce: Sauté garlic and red pepper flakes in olive oil, add tomatoes, season, and cook until tomatoes burst. Toss in cooked pasta and basil.
- Finish: Transfer pasta to serving dish, tear burrata over the top, drizzle with balsamic glaze, and sprinkle with Parmesan.
Notes
- This dish is elevated by using high-quality ingredients.
- For added flavor, consider roasting the tomatoes beforehand or incorporating sautéed mushrooms or spinach.
- Pair with crusty bread to enjoy the creamy burrata and tomato sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 35 mg
