Description
12 oz rigatoni pasta
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp black pepper
1/2 tsp salt
1 ball burrata cheese, torn into pieces
1/4 cup fresh basil, chopped
Directions:
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant.
Stir in the sun-dried tomatoes and cook for 2 minutes.
Pour in the heavy cream, Parmesan cheese, salt, and black pepper, stirring until the sauce thickens.
Add the cooked rigatoni to the pan, tossing to coat evenly in the sauce.
Remove from heat and gently fold in the burrata pieces.
Garnish with fresh basil and serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
1. Pasta Prep: Salt a large pot of water generously and bring to a rolling boil. Add the rigatoni and cook according to package directions for al dente, usually 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
2. Build the Flavor Base: While the pasta cooks, heat olive oil in a large skillet or pan over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
3. Incorporate Tomatoes & Cream: Add the chopped sun-dried tomatoes to the pan and cook for 2 minutes to soften them slightly. Reduce heat to medium-low and pour in the heavy cream. Add the grated Parmesan, salt, and black pepper. Stir constantly until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
4. Combine & Finish: Add the drained rigatoni to the skillet with the sauce. Toss vigorously to coat every piece. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Remove the pan from the heat entirely. Gently fold in the torn pieces of burrata cheese—the residual heat will soften it without making it stringy.
5. Serve: Transfer the pasta to a serving dish or individual plates. Garnish generously with fresh chopped basil and an extra sprinkle of Parmesan.
Serving Suggestions
This rich pasta pairs beautifully with simple, fresh sides. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a protein boost, add grilled chicken or shrimp on top. Garlic bread or a crusty baguette is essential for scooping up every last bit of sauce. A light, acidic white wine like Pinot Grigio or Sauvignon Blanc complements the dish perfectly.
How-to Summary
Boil rigatoni until al dente, reserving pasta water. Sauté garlic and red pepper flakes in oil. Add sun-dried tomatoes, then stir in cream, Parmesan, salt, and pepper to create a sauce. Toss the drained pasta in the sauce, thinning with pasta water if needed. Off the heat, fold in torn burrata. Garnish with fresh basil and serve immediately.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Penne, fusilli, or farfalle work well as they also hold creamy sauces.
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 milk or cream to restore sauciness, as the pasta will absorb the sauce.
What can I substitute for heavy cream? For a lighter version, half-and-half or whole milk can be used, but the sauce will be less rich and thicken more slowly.
Is the burrata necessary? Burrata adds a luxurious, creamy center. Fresh mozzarella is the closest substitute, but add it earlier to allow it to melt slightly.
Can I make this dish ahead of time? You can prep the sauce components ahead, but assemble just before serving. The pasta is best fresh, as the burrata will continue to melt upon standing.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Skipping Pasta Water: The starchy reserved water is key for helping the sauce cling to the pasta and adjusting consistency.
- Adding Burrata on High Heat: This will cause the delicate cheese to become greasy and stringy. Always fold it in off the heat.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smoother melt.
Conclusion
This Sun-Dried Tomato and Burrata Rigatoni is a restaurant-quality dish achievable in under 30 minutes. The combination of tangy tomatoes, creamy Parmesan sauce, and decadent burrata creates a deeply satisfying meal. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive pasta. It’s a perfect recipe for both a quick weeknight dinner and a dish meant to wow guests. Enjoy the rich flavors and creamy textures of this simple yet elegant creation.
