Description
8 oz rigatoni pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup dried cranberries
Zest and juice of 1 lemon
1/2 cup vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
4 oz burrata cheese, torn into pieces
2 tablespoons fresh basil, chopped
Directions:
Cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
Stir in the dried cranberries, lemon zest, lemon juice, broth, salt, and black pepper. Let it simmer for 2-3 minutes to allow the cranberries to soften.
Add the drained rigatoni to the skillet, tossing to coat in the lemon butter sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
Remove from heat and stir in Parmesan cheese.
Transfer to serving bowls and top with torn burrata and fresh basil.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 per serving | Servings: 2
Step-by-Step Guide
1. Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions for al dente texture. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
2. While the pasta cooks, prepare the sauce. In a large skillet, combine the butter and olive oil over medium heat. Once the butter melts, add the minced garlic and red pepper flakes. Sauté for about 60 seconds until fragrant, being careful not to burn the garlic.
3. To the skillet, add the dried cranberries, lemon zest, lemon juice, broth, salt, and black pepper. Stir well and let the mixture simmer for 2-3 minutes. This allows the cranberries to plump up slightly and the flavors to meld.
4. Add the drained rigatoni directly to the skillet with the sauce. Using tongs, toss the pasta thoroughly to ensure every piece is coated. If the sauce seems too thick or isn’t clinging well, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
5. Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts and creates a creamy, cohesive sauce.
6. Immediately divide the pasta into serving bowls. Top each portion generously with torn pieces of fresh burrata cheese and a sprinkle of chopped fresh basil.
Serving Suggestions
This rich pasta dish pairs beautifully with simple sides that cut through the creaminess. Serve it with a light arugula salad dressed in a lemon vinaigrette, or with roasted asparagus or broccolini. For a heartier meal, add grilled chicken or shrimp. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the lemon and cheese flavors perfectly.
How-to Summary
Cook rigatoni al dente, reserving pasta water. Sauté garlic and red pepper in butter and oil. Simmer cranberries, lemon, and broth to create a sauce. Toss the cooked pasta in the sauce, loosening with reserved water if needed. Off heat, stir in Parmesan. Serve topped with torn burrata and fresh basil.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like penne, fusilli, or farfalle work well as they hold the chunky sauce and burrata.
What can I substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute. For a stronger flavor, try fresh ricotta or a creamy goat cheese.
How can I make this dish vegetarian? Ensure you use vegetable broth instead of chicken broth. Also, confirm your Parmesan cheese is made with vegetarian rennet if required.
Can I prepare any components ahead? You can zest and juice the lemon, mince the garlic, and grate the Parmesan ahead of time. However, the dish is best assembled and served immediately for optimal texture.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce. Note that the burrata will melt and not retain its fresh, creamy center.
Common Mistakes to Avoid
- Skipping the pasta water: The starchy water is crucial for helping the sauce emulsify and cling to the pasta.
- Overcooking the garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Adding burrata while cooking: Burrata should always be a fresh topping added at the end to preserve its delicate, creamy texture.
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent it from melting smoothly. Freshly grate your cheese for a superior sauce.
Conclusion
This Rigatoni with Lemon Butter Sauce and Burrata is a stunning dish that masterfully balances bright, tangy, and creamy flavors. It’s deceptively simple to make, yet impressive enough for a special dinner. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality pasta at home in just 25 minutes. The key lies in the quality of ingredients and the final, fresh addition of the burrata. Enjoy this delightful fusion of textures and tastes.
