creamy tomato burrata pasta

Creamy Tomato Burrata Pasta is a luxurious and flavorful dish that combines the richness of burrata cheese with a creamy roasted red pepper sauce. This pasta is bursting with vibrant flavors from sun-dried tomatoes, fresh herbs, and a touch of smoked paprika. Perfect for a cozy dinner or a special occasion, this creamy pasta will impress even the most discerning palates.

Reason to Try Creamy Tomato Burrata Pasta

If you’re looking for a delicious and indulgent pasta dish that’s sure to wow your taste buds, Creamy Tomato Burrata Pasta is the perfect choice. With its velvety texture, bold flavors, and creamy burrata cheese, this dish elevates classic pasta to a whole new level. Whether you’re a fan of Italian cuisine or simply craving a comforting meal, this recipe is guaranteed to satisfy your cravings.

List of Ingredients

• Roasted red peppers
• Toasted nuts/seeds (such as walnuts or pumpkin seeds)
• Tomato paste
• Garlic
• Fresh herbs (basil, oregano, or parsley)
• Extra-virgin olive oil
• Apple cider or champagne vinegar
• Honey
• Smoked paprika
• Cayenne pepper
• Salted butter
• Short-cut pasta
• Kosher salt and black pepper
• Oil-packed sun-dried tomatoes
• Grated Parmesan cheese
• Fresh basil or mixed Italian herbs
• Chili flakes
• Burrata cheese

How to Make Creamy Tomato Burrata Pasta

1. Prepare Red Pepper Sauce: In a blender or food processor, combine roasted red peppers, toasted nuts/seeds, tomato paste, garlic, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and salt. Blend until smooth.
2. Cook Pasta: In a large pot, melt butter, then add the red pepper sauce and water. Bring to a boil, add the pasta, and cook until al dente. Do not drain the pasta water.
3. Combine Ingredients: Slice reserved red pepper and stir into the pasta along with sun-dried tomatoes, Parmesan cheese, and herbs. Toss until creamy.
4. Serve: Arrange burrata in a serving bowl, pour hot pasta and sauce over burrata, then gently toss to allow burrata to melt into the pasta. Serve topped with fresh Parmesan and herbs.

Serving Suggestions

Serve Creamy Tomato Burrata Pasta with a crisp green salad and crusty bread for a complete meal. Pair with a glass of your favorite wine for the ultimate dining experience.

Storage Info

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Techniques or Tips

• Be sure to blend the red pepper sauce until smooth for a creamy consistency.
• Reserve some pasta water to adjust the sauce consistency if needed.

Variation

• Customize the pasta by adding your favorite vegetables or protein, such as grilled chicken or shrimp.

FAQs about Creamy Tomato Burrata Pasta

Q: Can I use store-bought roasted red peppers?

A: Yes, store-bought roasted red peppers can be used instead of homemade ones. Just be sure to drain them well before using.

Q: Can I make this pasta ahead of time?

A: While it’s best served fresh, you can prepare the sauce and cook the pasta in advance, then assemble and serve when ready to eat.

creamy tomato burrata pasta

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Ingredients

  

• 1 jar 12-ounce roasted red peppers, drained
• 1/3 cup toasted nuts/seeds such as walnuts or pumpkin seeds
• 1 tablespoon tomato paste
• 2 cloves garlic smashed
• 1/4 cup fresh basil oregano, or parsley
• 1/2 cup extra-virgin olive oil use the oil from the sun-dried tomatoes, if available
• 1 tablespoon apple cider or champagne vinegar
• 2 teaspoons honey
• 2 teaspoons smoked paprika
• 1/2-1 teaspoon cayenne pepper
• 2 tablespoons salted butter
• 1 pound short-cut pasta
• kosher salt and black pepper
• 1/2 cup oil-packed sun-dried tomatoes sliced
• 1 cup grated Parmesan cheese
• 1 cup fresh basil or mixed Italian herbs chopped
• chili flakes
• 2 or 3 balls burrata cheese at room temperature

Instructions

 

• For the red pepper sauce: In a blender or food processor, combine the red peppers (reserving 1 whole pepper or about 1/3 of the jar for later use), walnuts, tomato paste, smashed garlic cloves, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and a generous pinch of salt. Blend until smooth, approximately 1 minute.
• Place a large pot with sides over medium-high heat. Add the butter, red pepper sauce, and 3 1/2 cups of water. Bring to a boil, then add the pasta. Season with salt and cook, stirring often, until the pasta is al dente, approximately 8-12 minutes. Do not drain the pasta water. If necessary, add additional water to ensure the pasta cooks properly.
• Slice the reserved red pepper and add it to the cooked pasta along with the sun-dried tomatoes, grated Parmesan cheese, and chopped herbs. Toss until the pasta is well coated and creamy.
• Arrange the burrata cheese in a serving bowl. Pour the hot pasta and sauce over the burrata, then gently toss to allow the cheese to melt into the pasta.
• Serve the pasta topped with fresh Parmesan cheese, herbs, and chili flakes. Enjoy!