Creamy, rich, and effortlessly elegant—burrata pasta turns an ordinary night into something worth slowing down for. The way burrata melts into hot pasta creates a sauce that’s smooth, light, and full of flavor. You don’t need complicated steps or fancy ingredients—just real, simple food that tastes like comfort in every bite.
Why We Love This Burrata Pasta Recipe
This isn’t just pasta. It’s an experience. Burrata pasta stands out for many reasons:
Rich texture: The creamy burst of burrata complements the slight bite of al dente pasta.
Simplicity: Minimal ingredients with maximum flavor.
Versatility: Whether you’re in the mood for fresh basil or grilled veggies, burrata pasta adapts.
Speed: You can whip it up in under 30 minutes.
Satisfaction: Every forkful feels like a special occasion.
If you’ve been stuck in a pasta rut, this is your sign to try something new—something indulgent without being fussy.
Ingredients
Pasta – The base of any great burrata pasta, using a sturdy shape like penne or rigatoni helps hold the sauce well. Avoid thin pastas like angel hair, which won’t capture the creamy burrata sauce as effectively.
Olive oil – A quality extra virgin olive oil is essential for sautéing garlic and building the flavor foundation. It adds richness without overpowering the delicate burrata.
Garlic – Fresh, finely minced garlic infuses the sauce with a fragrant aroma and mild pungency. Pre-minced or powdered garlic won’t deliver the same fresh flavor burst.
Red pepper flakes – These add a gentle kick and balance the creaminess of the burrata. Adjust the amount to your preferred spice level, but don’t omit it entirely.
Cherry tomatoes – Use ripe, juicy cherry tomatoes for a naturally sweet, fresh burst that complements the creamy burrata pasta perfectly.
Tomato passata or crushed tomatoes – This forms the saucy base of the burrata pasta. Passata gives a smooth texture, while crushed tomatoes add a bit of chunky body to the sauce.
How to Make Burrata Pasta
Step 1 – Cook the Pasta
Bring a large pot of water to a boil.
Salt the water generously.
Add your pasta and cook until al dente (firm to the bite).
Reserve 1/2 cup of pasta water, then drain the rest.
Step 2 – Build the Sauce
In a large skillet, heat olive oil over medium heat.
Add minced garlic and red pepper flakes. Sauté until fragrant (about 1 minute).
Toss in the cherry tomatoes and stir occasionally until they begin to blister.
Add the passata or crushed tomatoes. Let it simmer gently for 5–7 minutes.
Season with salt and pepper to taste.
Step 3 – Combine and Serve
Add the drained pasta to the sauce in the skillet.
Toss everything together, adding pasta water a little at a time for a silkier sauce.
Transfer to serving bowls or a platter.
Tear the burrata and place it over the hot pasta. Watch it slowly melt into creamy perfection.
Garnish with torn basil leaves and a final twist of black pepper.
Expert Tips for the Perfect Burrata Pasta
Room temperature burrata: Cold cheese won’t melt properly. Let it sit out for 20 minutes.
Balance is key: If your tomatoes are too acidic, a pinch of sugar or splash of balsamic vinegar smooths it out.
Reserve that pasta water: It’s liquid gold. Adds flavor and makes the sauce cling better.
Don’t overmix: Once the burrata hits the pasta, gently fold instead of stirring vigorously to keep that creamy center intact.
Delicious Variations to Try
Vegetarian Burrata Pasta Variations
Grilled veggies: Add zucchini, bell peppers, or eggplant.
Mushrooms: Sautéed cremini or portobello mushrooms bring earthy depth.
Greens: Wilted spinach or arugula for extra color and nutrition.
Protein Additions
Chicken: Grilled or pan-seared for extra substance.
Shrimp: Quick to cook and delicious with tomato-basil profiles.
Crispy chickpeas: For plant-based crunch and protein.
Pasta Shape Ideas
Rigatoni: Holds sauce inside its ridges.
Fusilli: Twists catch every drop of creamy burrata.
Tagliatelle: Elegant and perfect for date nights.
Serving Suggestions for Burrata Pasta
Pair with garlic bread: Toasted with olive oil and herbs.
Add a fresh side salad: Mixed greens with lemon vinaigrette keep it light.
Top with nuts: Toasted pine nuts or walnuts add unexpected crunch.
Garnish like a pro: A drizzle of good olive oil and a few basil leaves go a long way.
Presentation tip: Serve in shallow bowls to showcase the melting burrata.
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Frequently Asked Questions About Burrata Pasta
What is burrata and how is it different from mozzarella?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside holds a creamy blend of stracciatella and cream. It’s much richer and more decadent than standard mozzarella.
Can I reheat leftover burrata pasta?
You can, but the texture changes. For the best results, remove any leftover burrata before reheating and add fresh cheese when serving again.
Is burrata pasta healthy?
It’s rich, but it can fit into a balanced diet. Use whole wheat pasta, add vegetables, and control portion sizes. You get protein, fiber, and good fats in one dish.
Can I make burrata pasta ahead of time?
Yes and no. You can prepare the sauce and cook the pasta in advance, but add the burrata just before serving to preserve its creamy center.
Which pasta works best with burrata?
Short shapes like rigatoni or penne catch the sauce better, but long noodles like spaghetti also pair well thanks to the silky tomato base and creamy cheese.
Burrata Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 oz pasta (penne, rigatoni, or spaghetti)
Sauce
- 1 tbsp olive oil
- 3 cloves garlic, finely minced
- 1/2 tsp red pepper flakes adjust to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup tomato passata or crushed tomatoes
- to taste salt and freshly cracked black pepper
- a handful fresh basil leaves, torn
- 1 large ball burrata cheese (about 4 oz or 115 g)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
- Add cherry tomatoes and cook until blistered, stirring occasionally.
- Pour in the passata or crushed tomatoes. Simmer gently for 5–7 minutes. Season with salt and pepper.
- Add drained pasta to the sauce. Toss together, adding reserved pasta water gradually to achieve a silky sauce.
- Transfer pasta to serving dishes. Tear burrata over the hot pasta and let it melt. Garnish with torn basil and a twist of black pepper.