I finally perfected Roasted Tomato Burrata Pasta by coaxing a silky tomato sauce from blistered tomatoes and using a simple trick that keeps the burrata whole until you cut into it.

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I wasn’t expecting to fall for a weeknight pasta like this, but Creamy Tomato Pasta did it. Bright San Marzano tomatoes give the sauce a sweet, sun-ripened tang and burrata cuts in with lush, milky pockets of cream that change every forkful.

It looks like something from a restaurant menu but feels perfectly casual on the plate, with little bursts of richness that make people lean in. I almost never tell guests how simple it really is, and probably never should, because once you get that first bite you kind of forget everything else.

Ingredients

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pasta provides mostly carbs and some protein very filling, not especially nutrient dense though
Tomatoes bring vitamin C, fiber and acidity bright tomato sweetness cuts through creaminess
Burrata is creamy, rich in fat and protein dreamy texture makes dish indulgent
Cream adds silkiness and fat smooths tomato tang, boosts calories use sparingly
Parmesan gives umami, salty depth and some protein a little goes a long way
Olive oil brings healthy monounsaturated fat and flavor helps sauce gloss and mouthfeel
Onion and garlic add sweet savory aromatics tiny amounts of fiber and antioxidants
Basil and lemon zest add bright herbal citrus lift cuts richness and smells fresh

Ingredient Quantities

12 oz (340 g) dry pasta, penne rigatoni or spaghetti whichever you like, about 3/4 box

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 small yellow onion, finely chopped (about 3/4 cup)

3 cloves garlic, minced

1/4 tsp red pepper flakes, or to taste

1 can (28 oz / 800 g) whole peeled or crushed San Marzano tomatoes, crushed by hand

1 tbsp tomato paste

1/2 cup (120 ml) heavy cream

1/2 to 1 cup reserved pasta cooking water, as needed

1 tsp granulated sugar, optional but handy to tame acidity

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving

2 small burrata balls (about 8 oz / 225 g total)

1/2 cup fresh basil leaves, torn

Zest of 1 lemon, optional for brightness

How to Make this

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1. Bring a large pot of water to a rolling boil, salt it well, then cook 12 oz pasta until just al dente according to package; before draining scoop out and reserve 1/2 to 1 cup of the cooking water.

2. While the pasta heats, warm 2 tbsp extra virgin olive oil and 2 tbsp butter in a large skillet over medium heat; add the finely chopped yellow onion and cook until soft and translucent, about 5 minutes.

3. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, stir for 30 seconds until fragrant, then add 1 tbsp tomato paste and cook 1 minute to caramelize and deepen flavor.

4. Pour in the 28 oz can of San Marzano tomatoes, crush them by hand as you add or use a spoon to break them up, stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and the optional 1 tsp granulated sugar; bring to a simmer and cook 8 to 12 minutes until the sauce thickens.

5. Lower the heat and stir in 1/2 cup heavy cream; warm through until the sauce is creamy and balanced, taste and adjust seasoning, add lemon zest now if you want a bright pop.

6. Add the drained pasta to the skillet with the sauce and toss, adding reserved pasta water a few tablespoons at a time (use 1/2 to 1 cup as needed) until the sauce clings to the pasta and reaches a silky consistency.

7. Stir in 1/2 cup freshly grated Parmesan so it melts into the sauce, then remove from heat and fold in about half the torn basil leaves; if sauce seems too thick add a splash more pasta water.

8. Transfer pasta to bowls or a platter, tear the 2 small burrata balls over the top so the creamy centers ooze over the pasta, scatter remaining basil leaves and extra grated Parmesan.

9. Finish with a drizzle of extra virgin olive oil, an extra pinch of red pepper flakes if you like heat, and lemon zest for brightness; serve immediately and don’t be shy with more cheese on the table.

Equipment Needed

1. Large pot for boiling the pasta, plenty big so it wont boil over
2. Large skillet or sauté pan, preferably heavy bottomed to finish the sauce and toss the pasta
3. Colander to drain the pasta and catch that reserved cooking water
4. Chef knife and cutting board for the onion, garlic and basil
5. Wooden spoon or heatproof spatula to stir and scrape the pan
6. Tongs for tossing the pasta with the sauce and plating
7. Measuring cups and spoons for cream, oil, salt etc
8. Microplane or fine grater for Parmesan and lemon zest
9. Can opener and a small bowl or ladle to hold reserved pasta water or tomato bits

FAQ

Can I swap the burrata for something else?

Yeah, you can use fresh mozzarella or stracciatella, but they wont give the same creamy ooze as burrata. If using fresh mozzarella, stir in a splash of cream or a dollop of ricotta for extra silkiness.

Can I make the sauce ahead of time?

Absolutely, the tomato cream sauce holds well for 3 to 4 days in the fridge. Keep the burrata separate and add it right before serving so it stays fresh and creamy.

How much reserved pasta water should I use?

Start with 1/2 cup and add more up to 1 cup as needed. The starchy water helps loosen and emulsify the sauce, you want a glossy, clingy texture not a soupy one.

My canned tomatoes taste too acidic, how do I fix it?

A teaspoon of granulated sugar usually balances acidity fast. If you prefer, a small pinch of baking soda works too, but add carefully so it doesnt flatten the tomato flavor.

Can I use a lighter cream or non dairy option?

Half and half works but the sauce will be less rich. Coconut milk will change the flavor, so only use it if youre ok with that. Avoid plain yogurt, it can curdle when heated.

Whats the best way to serve the burrata so it stays perfect?

Place whole burrata on top of plated pasta and tear it open at the table, or tear a little now and save some for garnish. Dont cook it into the sauce or itll lose that silky center you came for.

Creamy Tomato Pasta With Burrata Recipe Substitutions and Variations

Pasta (penne/rigatoni/spaghetti): swap for fusilli, ziti, or a gluten free/chickpea pasta; cooking time may differ so check the package.
San Marzano tomatoes (28 oz): use any good quality canned crushed tomatoes or passata, or crush whole peeled tomatoes yourself — fire roasted ones give a smoky note.
Heavy cream (1/2 cup): use 1/2 cup half and half plus 1 tbsp butter, or 1/2 cup whole milk mixed with 1 tsp cornstarch and simmered till thick, or crème fraîche for a tangy finish.
Burrata (2 balls): replace with fresh mozzarella bocconcini plus 2 tbsp mascarpone or ricotta stirred in for a creamy center, or use stracciatella if you can find it.

Pro Tips

1) Reserve more pasta water than you think you need and add it slowly. The starchy water is the secret to a silky, clingy sauce, so add a few tablespoons at a time until the texture feels right.

2) Let the tomato paste cook until it gets a deep, brick red color. That extra minute or two of caramelizing adds a ton of flavor, just don’t let it burn.

3) Temper the cream and cheese: turn the heat very low or pull the pan off the flame before stirring them in, then mix gently so the sauce stays smooth and not grainy. Taste and salt after the cheese, not before.

4) Keep the burrata cold and add it at the very last second. Tear it over the hot pasta so the creamy center melts into the sauce without getting rubbery.

5) Brightness and balance last. Add lemon zest and fresh basil right before serving, and if the sauce tastes too acidic, a small pinch of sugar will calm it without making it sweet.

Creamy Tomato Pasta With Burrata Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected Roasted Tomato Burrata Pasta by coaxing a silky tomato sauce from blistered tomatoes and using a simple trick that keeps the burrata whole until you cut into it.

Servings

servings

Calories

789

kcal

Equipment: 1. Large pot for boiling the pasta, plenty big so it wont boil over
2. Large skillet or sauté pan, preferably heavy bottomed to finish the sauce and toss the pasta
3. Colander to drain the pasta and catch that reserved cooking water
4. Chef knife and cutting board for the onion, garlic and basil
5. Wooden spoon or heatproof spatula to stir and scrape the pan
6. Tongs for tossing the pasta with the sauce and plating
7. Measuring cups and spoons for cream, oil, salt etc
8. Microplane or fine grater for Parmesan and lemon zest
9. Can opener and a small bowl or ladle to hold reserved pasta water or tomato bits

Ingredients

12 oz (340 g) dry pasta, penne rigatoni or spaghetti whichever you like, about 3/4 box
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 small yellow onion, finely chopped (about 3/4 cup)
3 cloves garlic, minced
1/4 tsp red pepper flakes, or to taste
1 can (28 oz / 800 g) whole peeled or crushed San Marzano tomatoes, crushed by hand
1 tbsp tomato paste
1/2 cup (120 ml) heavy cream
1/2 to 1 cup reserved pasta cooking water, as needed
1 tsp granulated sugar, optional but handy to tame acidity
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
2 small burrata balls (about 8 oz / 225 g total)
1/2 cup fresh basil leaves, torn
Zest of 1 lemon, optional for brightness

Directions

Bring a large pot of water to a rolling boil, salt it well, then cook 12 oz pasta until just al dente according to package; before draining scoop out and reserve 1/2 to 1 cup of the cooking water.
While the pasta heats, warm 2 tbsp extra virgin olive oil and 2 tbsp butter in a large skillet over medium heat; add the finely chopped yellow onion and cook until soft and translucent, about 5 minutes.
Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, stir for 30 seconds until fragrant, then add 1 tbsp tomato paste and cook 1 minute to caramelize and deepen flavor.
Pour in the 28 oz can of San Marzano tomatoes, crush them by hand as you add or use a spoon to break them up, stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and the optional 1 tsp granulated sugar; bring to a simmer and cook 8 to 12 minutes until the sauce thickens.
Lower the heat and stir in 1/2 cup heavy cream; warm through until the sauce is creamy and balanced, taste and adjust seasoning, add lemon zest now if you want a bright pop.
Add the drained pasta to the skillet with the sauce and toss, adding reserved pasta water a few tablespoons at a time (use 1/2 to 1 cup as needed) until the sauce clings to the pasta and reaches a silky consistency.
Stir in 1/2 cup freshly grated Parmesan so it melts into the sauce, then remove from heat and fold in about half the torn basil leaves; if sauce seems too thick add a splash more pasta water.
Transfer pasta to bowls or a platter, tear the 2 small burrata balls over the top so the creamy centers ooze over the pasta, scatter remaining basil leaves and extra grated Parmesan.
Finish with a drizzle of extra virgin olive oil, an extra pinch of red pepper flakes if you like heat, and lemon zest for brightness; serve immediately and don't be shy with more cheese on the table.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.