Ingredients
Scale
For the Pasta:
- 12 ounces pasta (fettuccine, spaghetti, or penne are great options)
- Salt, for boiling the water
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups cherry or grape tomatoes, halved (or 1 can of crushed tomatoes)
- 1 teaspoon dried basil (or a handful of fresh basil, chopped)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional, for a slight kick)
- 1 cup heavy cream
- ¼ cup whole milk
- Salt and pepper, to taste
- 1 tablespoon butter
- Freshly grated Parmesan cheese (optional, for garnish)
For the Burrata:
- 2 balls of burrata cheese (about 8 ounces total)
- Fresh basil leaves, for garnish
- Olive oil, for drizzling (optional)
Ingredient Highlights
- Tomatoes: Fresh cherry or grape tomatoes bring natural sweetness and acidity, which enhances the sauce. You can substitute with canned crushed tomatoes for convenience, but fresh tomatoes offer a more vibrant flavor.
- Burrata: Burrata is a creamy, soft cheese that’s made from mozzarella and cream. It adds richness and melt-in-your-mouth texture to the dish, taking the creamy tomato sauce to another level.
- Heavy Cream and Milk: These create the luxurious, creamy base for the sauce, making it smooth and rich.
- Herbs: Basil and oregano infuse the sauce with aromatic flavors, complementing both the tomatoes and the burrata.
- Pasta: The pasta serves as the perfect vehicle to soak up the rich tomato sauce, making each bite more satisfying.
Instructions
Cook the Pasta:
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1 cup of pasta water. Set aside.
Prepare the Creamy Tomato Sauce:
- Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook the Tomatoes: Add the halved cherry tomatoes to the skillet (or crushed tomatoes if using). Season with salt, pepper, dried basil, oregano, and red pepper flakes (if using). Stir to combine and cook the tomatoes for about 5-7 minutes, until they begin to soften and release their juices.
- Add the Cream and Milk: Once the tomatoes have softened, add the heavy cream and milk to the skillet, stirring to combine. Let the mixture simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. Adjust the seasoning with salt and pepper to taste.
- Finish the Sauce: Add the tablespoon of butter to the sauce and stir until it melts and incorporates. This will help create a silky-smooth texture in the sauce.
Combine the Pasta and Sauce:
- Toss the Pasta with Sauce: Add the cooked pasta to the creamy tomato sauce, tossing to coat the noodles evenly. If the sauce is too thick, you can add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Add the Burrata: Tear the burrata into pieces and gently place it on top of the pasta. As the burrata warms, it will melt into the sauce, adding a luscious creaminess.
Serve:
- Garnish and Serve: Serve the pasta in individual bowls, garnished with fresh basil leaves and a drizzle of olive oil, if desired. You can also sprinkle some freshly grated Parmesan cheese on top for extra flavor. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 600-700
- Fat: 30g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g