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Smoky Tomato Pasta with Burrata Recipe

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4.3 from 50 reviews

This Smoky Tomato Pasta with Burrata is a rich and creamy dish featuring fire-roasted tomatoes blended into a smoky, paprika-infused tomato cream sauce. Tossed with perfectly cooked rigatoni and topped with luscious burrata cheese, this comforting and flavorful recipe comes together in just 30 minutes, making it an ideal weeknight dinner for six.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Sauce

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 (14.5-ounce) can fire roasted tomatoes, undrained
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • Salt and pepper, to taste

Pasta

  • 12 ounces rigatoni pasta
  • ½ cup reserved pasta water (optional, for thinning sauce)

Toppings

  • 2 balls burrata cheese, at room temperature
  • Red pepper flakes (optional, for topping)
  • Smoked salt or flaky salt (optional, for topping)

Instructions

  1. Prepare the tomato puree: Place the entire can of fire roasted tomatoes along with their juices into a food processor or blender. Pulse until the mixture is just about smooth, creating the base for your smoky tomato sauce.
  2. Boil the pasta water: Bring a large pot of generously salted water to a rolling boil. This will be used for cooking the rigatoni to al dente perfection.
  3. Sauté the aromatics: Heat the olive oil and butter together in a large skillet over medium heat. Add the minced shallot and cook for 3-5 minutes until softened. Then, add the minced garlic and cook an additional 30 seconds until fragrant.
  4. Add tomato paste: Stir in the tomato paste and cook it with the aromatics for 1 minute to deepen its flavor.
  5. Simmer the sauce: Pour in the pureed fire roasted tomatoes and sprinkle in the smoked paprika. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes, allowing the flavors to meld while the pasta cooks.
  6. Cook the rigatoni: Add the rigatoni to the boiling water and cook until just shy of al dente—about 1 to 2 minutes less than the package instructions recommend. Drain the pasta, reserving half a cup of the starchy cooking water.
  7. Finish the sauce: Stir the heavy cream and grated parmesan cheese into the tomato sauce. Season with salt and pepper to taste, stirring until the sauce is smooth and creamy.
  8. Combine pasta and sauce: Add the drained rigatoni into the skillet with the sauce, mixing thoroughly to coat the pasta. If the sauce seems too thick, stir in some of the reserved pasta water a little at a time until the desired consistency is reached.
  9. Serve with burrata and toppings: Tear the burrata cheese balls over the pasta to create creamy pockets of cheese. Sprinkle with red pepper flakes and smoked salt or flaky salt if desired for an added smoky and spicy kick. Serve immediately and enjoy!

Notes

  • For extra smoky flavor, make sure to use fire-roasted tomatoes and smoked paprika as specified.
  • The burrata should be at room temperature so it melts slightly when added to the warm pasta.
  • Reserve some pasta cooking water to adjust sauce consistency as needed.
  • Red pepper flakes and smoked salt toppings are optional, but they elevate the smoky and spicy flavor profile.
  • This recipe is best served fresh but can be refrigerated for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/smoky-tomato-pasta-with-burrata-recipe/