Spicy Burrata Pasta

Spicy Burrata Pasta is what I make when I want something that tastes like a restaurant dish but comes together in under 30 minutes. Creamy tomato sauce, Calabrian chili heat, al dente rigatoni, and a whole ball of burrata melting right into the middle.

5 from 1 vote

Print Save Recipe

Course: Main Course

Cuisine: Italian

Keyword: burrata, calabrian, creamy pasta

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 436kcal

Author: Lola Jay

Ingredients

1 lb rigatoni
1 tablespoon Calabrian chili paste
1 shallot diced
2 tablespoon extra virgin olive oil
4 cloves garlic minced
2 tablespoon tomato paste
½ cup heavy cream
½ cup freshly grated Parmigiano Reggiano
1 cup reserved pasta water
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
¼ cup fresh basil torn
1 ball burrata
Extra olive oil for finishing

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni until 2 minutes shy of al dente. Before draining, reserve 1 cup of pasta water.
1 lb rigatoni

Build the Flavor Base

Heat olive oil in a large skillet over medium heat. Add diced shallot and cook until soft, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.
1 shallot, 2 tablespoon extra virgin olive oil, 4 cloves garlic

Develop the Sauce

Stir in Calabrian chili and tomato paste. Cook for 1–2 minutes to remove raw tomato flavor.
2 tablespoon tomato paste, 1 tablespoon Calabrian chili paste

Create the Cream Sauce

Pour in heavy cream and stir to combine. Add garlic powder and onion powder. Lower heat and add grated Parmigiano Reggiano and stir until melted and smooth. Season with salt and pepper.
½ cup heavy cream, ½ cup freshly grated Parmigiano Reggiano, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and black pepper to taste

Finish the Pasta

Add drained pasta directly into the sauce. Pour in about ½ cup reserved pasta water and toss. Add more pasta water as needed until the sauce becomes glossy and coats the pasta evenly. Simmer for 1–2 minutes until pasta reaches al dente.
1 cup reserved pasta water

Add Burrata

Turn off heat. Place burrata on top, drizzle with olive oil, and scatter basil. Gently break and stir the burrata into the pasta so it melts into the sauce.
1 ball burrata, Extra olive oil for finishing, ¼ cup fresh basil

Video

Notes

Storage & Reheating

Store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce. Avoid microwaving on high, as it can separate the sauce.

Nutrition

Tried this recipe?Mention @lolajay_yum