Description
12 oz rigatoni pasta
1 tbsp olive oil
1 pint cherry tomatoes, halved
Salt and black pepper, to taste
1 cup fresh basil pesto (store-bought or homemade)
½ cup heavy cream
1 tbsp grated Parmesan cheese
2 balls burrata cheese
Fresh basil leaves, for garnish
Directions:
Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20
minutes, until soft and slightly caramelized.
While the tomatoes are roasting, cook the rigatoni pasta according to package instructions. Drain, reserving about ½ cup of pasta water.
In a large skillet, combine the pesto and heavy cream over medium heat. Stir in the grated Parmesan cheese and cook for 2-3 minutes until the sauce is smooth
and creamy.
Add the cooked rigatoni to the skillet, tossing to coat the pasta with the creamy pesto sauce. If the sauce is too thick, add reserved pasta water a little at
a time until you reach your desired consistency.
Gently fold in the roasted cherry tomatoes.
Divide the pasta into bowls and top with a ball of burrata cheese. Garnish with fresh basil leaves. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 550 per serving Servings: 4 servings
Step-by-Step Guide
Follow this detailed guide for perfect results every time.
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a lined baking sheet, toss halved cherry tomatoes with olive oil, salt, and pepper. Arrange them cut-side up for better caramelization. Roast for 15-20 minutes until they collapse and develop sweet, concentrated flavor.
- Cook the Pasta: While tomatoes roast, bring a large pot of well-salted water to a boil. Cook the rigatoni until al dente, according to package directions. Before draining, carefully reserve at least ½ cup of the starchy pasta water—this is crucial for the sauce.
- Build the Sauce: In a large skillet or the empty pasta pot, combine the pesto and heavy cream over medium heat. Warm through, stirring constantly. Add the grated Parmesan and stir for 2-3 minutes until the cheese melts and the sauce is uniformly creamy.
- Combine Pasta & Sauce: Add the drained rigatoni directly to the skillet with the sauce. Toss vigorously to coat every piece. If the sauce seems too thick or clings to the skillet, add the reserved pasta water one tablespoon at a time until it loosens and coats the pasta beautifully.
- Final Assembly: Gently fold in the roasted cherry tomatoes to avoid breaking them up too much. Divide the pasta among serving bowls. Place a whole ball of room-temperature burrata on top of each portion. Garnish with fresh basil leaves.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve it with a crisp arugula salad dressed simply with lemon juice and olive oil. For a protein boost, add grilled shrimp or chicken. A chilled, crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creamy, cheesy flavors perfectly.
How-to Summary
Roast cherry tomatoes with oil, salt, and pepper. Cook rigatoni al dente, saving pasta water. Create a creamy sauce by warming pesto with heavy cream and Parmesan. Toss the pasta in the sauce, thinning with pasta water as needed. Fold in roasted tomatoes, serve topped with burrata and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? You can roast the tomatoes and make the sauce base ahead, but combine everything just before serving. The pasta will absorb the sauce if left to sit, becoming dry.
What can I use instead of heavy cream? For a lighter version, substitute full-fat coconut milk or a half-and-half mixture. Note that the sauce will be less rich and may not thicken as much.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute. For a more pungent flavor, try crumbled goat cheese or a dollop of ricotta.
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, milk, or more pesto to revive the creamy texture. The burrata will not retain its fresh texture, so add new cheese when serving.
Can I use a different pasta shape? Yes. Choose short, sturdy shapes with nooks to hold the sauce, like penne, fusilli, or shells. Long pasta like spaghetti is not ideal for this chunky, creamy sauce.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is essential for emulsifying the sauce and helping it cling to the pasta. Never drain it all.
- Overcooking the Pasta: Cook rigatoni to al dente. It will continue to soften slightly when tossed in the warm sauce.
- Adding Cold Burrata: Take the burrata out of the fridge 20-30 minutes before serving. Cold cheese will not ooze properly over the warm pasta.
- Breaking the Sauce: Keep the heat at medium when combining cream and pesto. Boiling can cause the sauce to separate or the pesto to turn brown.
Conclusion
This Creamy Pesto Rigatoni with Roasted Tomatoes and Burrata is a restaurant-quality dish that is deceptively simple to make at home. The key lies in a few thoughtful techniques: roasting tomatoes for depth, using starchy pasta water for a silky sauce, and adding the luxurious burrata at the end. By following this enhanced guide and avoiding common pitfalls, you can create a stunning, flavorful meal that is sure to impress any guest. Enjoy the perfect blend of creamy, tangy, and fresh flavors in every bite.
