Creamy Tomato Rigatoni with Burrata

If you have never tried burrata, this is a recipe that will make you fall in love. Burrata is a super ooey, gooey mozzarella cheese encased in a thicker chewy cheese layer. A lot of times you will see burrata used with roasted tomato, basil and olive oil and a crustini but it is great on pizza and pasta dishes as well. This recipe can totally be made without the burrata or sub fresh mozzarella if you like, but for a splurge night, it will totally bring this dish to the next level.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta in a large pot of salted water until it is aldente. Reserve 1 cup of the pasta water then drain the pasta and set to the side.

Step 2

While the pasta is cooking, heat a large skillet over medium high heat with a drizzle of oil. Cook the shallots for 2-4 minutes until they start to glisten and are soft. Add in the garlic and cook for another 30 seconds until the garlic is fragrant.

Step 3

Add in the tomato sauce and the italian seasoning and allow it to cook for 4-5 minutes stirring occasionally.

Step 4

Reduce the heat to low and add salt and pepper to taste then add in the red pepper flakes. Allow to cook for 1 minute while stirring then add in the cream and mix well.

Step 5

Drop in the cubes of butter and stir while the butter melts and totally incorporates into the sauce. Add in 3 tbsp of the reserved cooking liquid and turn the heat off. Add in the pasta and stir it in to ensure all the pasta is coated. You can add another tbsp of the pasta water if the sauce is too thick.

Step 6

Pour the pasta onto a large serving platter and sprinkle with parmsan cheese, basil, and a bit of cracked black pepper. Place the burrata in the center and serve.

Step 7

This is a family style dish and as you scoop out a serving you will cut into the burrata and it will allow everyone to get a good amount of the creamy cheese.