Name: Rigatoni with Burrata and Burst Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni pasta; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1 pint cherry or grape tomatoes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil leaves, torn; 8 ounces burrata cheese (2 balls); Grated Parmesan cheese, for garnish; Fresh cracked black pepper, for serving

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Rigatoni with Burrata and Burst Tomatoes is exactly the kind of dish you turn to when you want something incredibly satisfying without spending hours in the kitchen. It’s a marriage of creamy burrata, sweet-tart bursting cherry tomatoes, and perfectly cooked rigatoni, all brought together with the peppery warmth of basil and a shower of Parmesan. This bowl of pasta isn’t just a meal; it’s an experience—one that hits every note, from luscious to fresh, with colors and flavors that practically sing summer on a plate.

Rigatoni with Burrata and Burst Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rigatoni with Burrata and Burst Tomatoes is in its simplicity—each ingredient serves a purpose, adding either texture, flavor, or vibrancy. Don’t skip on the freshness; the right produce and cheese truly make this dish shine.

Rigatoni pasta: Its ridges and tubes trap the saucy tomatoes and creamy cheese perfectly.
Olive oil: Use good-quality extra virgin olive oil for a rich, fruity base.
Garlic: Freshly minced garlic gives the sauce a fragrant punch.
Red pepper flakes: Just enough heat to wake up the flavors without overpowering the dish.
Cherry or grape tomatoes: Their natural sweetness and juiciness are the stars when they burst open.
Salt: Essential for seasoning both the pasta and the sauce—don’t be shy here.
Black pepper: Brings a mellow heat that pairs beautifully with the tomatoes and burrata.
Fresh basil leaves: Torn just before serving, basil adds a fresh, peppery note and vibrant color.
Burrata cheese: The dreamy, creamy center transforms this pasta into something truly special.
Grated Parmesan cheese: Adds a salty, nutty finish—use freshly grated if possible.
Fresh cracked black pepper: A final flourish for serving—don’t skip it!

How to Make Rigatoni with Burrata and Burst Tomatoes

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a rolling boil and add the rigatoni. Cook according to package directions until just al dente—firm but cooked through. Reserve about half a cup of the starchy pasta water before draining. This step is key for a silky, cohesive sauce later.

Step 2: Sauté Garlic and Red Pepper Flakes

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes, stirring for about 30 seconds. You want the garlic to become fragrant but not browned, setting the aromatic stage for the sauce.

Step 3: Burst the Tomatoes

Add the cherry or grape tomatoes to the skillet along with the salt and black pepper. Cook, stirring occasionally, for 8 to 10 minutes. The tomatoes will start to blister, pop, and release their sweet juices. Gently press a few with the back of a spoon to help things along and create a gorgeous, chunky sauce.

Step 4: Combine Pasta and Sauce

Add the drained rigatoni directly into the skillet with the tomatoes. Toss well to combine. If the mixture looks a bit dry, add a splash of the reserved pasta water until everything is nicely coated and glossy. Stir in the torn basil leaves just before you’re ready to serve for maximum freshness.

Step 5: Plate and Add Burrata

Divide the pasta among plates or shallow bowls. Gently tear or place a ball of burrata on top of each serving. The heat from the pasta will melt the cheese ever so slightly, creating a creamy, luxurious sauce that you’ll want to twirl up with every bite.

Step 6: Garnish and Serve

Finish with a generous sprinkle of grated Parmesan and a few cracks of fresh black pepper. For an irresistible touch, drizzle with balsamic glaze if you like. Serve immediately and watch everyone swoon.

How to Serve Rigatoni with Burrata and Burst Tomatoes

Garnishes

A handful of fresh basil leaves, a shower of nutty Parmesan, and a final crank of black pepper all bring color and aroma to the finished dish. If you’re feeling fancy, a drizzle of balsamic glaze adds tang and depth, making your Rigatoni with Burrata and Burst Tomatoes look and taste restaurant-worthy.

Side Dishes

This pasta is hearty on its own, but a crisp green salad with a lemony vinaigrette or some garlicky roasted vegetables make perfect companions. Don’t forget crusty bread to mop up every last bit of that creamy tomato-burrata sauce!

Creative Ways to Present

For a stunning dinner party presentation, serve Rigatoni with Burrata and Burst Tomatoes in a big family-style platter, topped with torn burrata and scattered basil leaves. Or, make individual bowls and nestle a ball of burrata on each one for a dramatic, creamy reveal at the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Rigatoni with Burrata and Burst Tomatoes in an airtight container in the refrigerator for up to 2 days. For best results, keep the burrata separate and add it just before reheating and serving.

Freezing

While the tomato sauce and pasta freeze reasonably well, burrata does not. If you plan to freeze leftovers, do so without the cheese. Store the pasta and sauce together in a freezer-safe container for up to 1 month—just remember to add fresh burrata after reheating.

Reheating

Reheat the pasta and sauce gently in a skillet over low heat, adding a splash of water to revive the sauce. Once hot, plate and top with fresh burrata. Avoid microwaving the cheese, as it loses its signature creamy texture.

FAQs

Can I use a different type Main Course

Absolutely! While rigatoni is perfect for catching the sauce and burrata, penne or fusilli work beautifully as well. Choose a shape with ridges or grooves so you get plenty of sauce in every bite.

What is burrata, and can I substitute it?

Burrata is a fresh Italian cheese made from mozzarella and cream. Its outer shell is solid mozzarella, while the inside is creamy and rich. If you can’t find burrata, fresh mozzarella or even a dollop of ricotta will work, though the texture and decadence are truly best with burrata.

Do I have to burst the tomatoes, or can I use canned?

Fresh cherry or grape tomatoes are ideal, but in a pinch, you can use good-quality canned whole tomatoes. Just crush them gently as they heat, and simmer until thickened. The flavor will be a bit different, but still delicious.

Can I make Rigatoni with Burrata and Burst Tomatoes vegan?

You can make a vegan version by swapping the burrata for a plant-based cheese and omitting the Parmesan or using a vegan substitute. The dish will still be creamy and packed with flavor, especially if you use a rich cashew-based cheese.

Is this recipe spicy?

It has a gentle kick from the red pepper flakes, but it’s not overly spicy. If you’re sensitive to heat, just use a pinch, or skip them altogether for a milder flavor profile.

Final Thoughts

If you’re looking for a meal that feels both comforting and special, Rigatoni with Burrata and Burst Tomatoes is the answer. It’s quick enough for a weeknight and impressive enough for company. I truly hope you give it a try—there’s nothing quite like that first forkful of silky pasta, sweet tomatoes, and creamy, dreamy burrata!

Rigatoni with Burrata and Burst Tomatoes Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Rigatoni with Burrata and Burst Tomatoes is a delightful Italian vegetarian pasta dish featuring al dente rigatoni tossed with blistered cherry tomatoes, fragrant garlic, and fresh basil, topped with creamy burrata cheese and a sprinkle of Parmesan. It’s a perfect easy-to-make summer meal that’s both flavorful and comforting.

Ingredients

Scale

Pasta

12 ounces rigatoni pasta

Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 pint cherry or grape tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil leaves, torn

To Serve

8 ounces burrata cheese (2 balls)
Grated Parmesan cheese, for garnish
Fresh cracked black pepper, for serving

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Instructions

Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Sauté Garlic and Spices: In a large skillet over medium heat, warm the olive oil. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
Cook the Tomatoes: Add the cherry tomatoes, salt, and black pepper to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften, blister, and start to burst. Gently press some tomatoes with the back of a spoon to release their juices and create a saucy base.
Toss Pasta with Sauce: Add the cooked rigatoni into the skillet with the tomato sauce. Toss well to combine all ingredients. If the sauce appears dry, add a splash of reserved pasta water to achieve a smoother consistency.
Add Fresh Basil: Stir in the torn fresh basil leaves just before serving to preserve their bright flavor and aroma.
Plate and Garnish: Divide the pasta among serving bowls. Top each with a ball of burrata cheese. Garnish with a generous sprinkle of grated Parmesan and fresh cracked black pepper. Serve immediately for the best creamy texture.