If you are craving a pasta dish that feels like a warm hug on a plate, then you absolutely must try the Rigatoni with Burrata and Burst Tomatoes Recipe. This vibrant, comforting meal brings together perfectly cooked rigatoni tossed in a luscious sauce of sweet, juicy burst tomatoes and garlicky olive oil, crowned with creamy burrata that melts into every nook and cranny. It’s a simple yet elegant dance of flavors and textures that makes every bite memorable, and it’s one of those recipes that feels special enough for guests but easy enough for a weeknight treat.
Ingredients You’ll Need
Every ingredient in this Rigatoni with Burrata and Burst Tomatoes Recipe is chosen to create a harmonious balance of freshness, creaminess, and subtle zest. Nothing complicated, just pure, quality components that build a comforting Italian classic with irresistible color and texture.
- 12 oz rigatoni pasta: The perfect ridged tube shape to hold onto the sauce and bits of tomato.
- 2 tablespoons olive oil: Adds richness and carries the garlic and tomato flavors beautifully.
- 3 garlic cloves, minced: Infuses the dish with a fragrant, savory base.
- 1 pint cherry or grape tomatoes: These burst in the pan creating a natural, sweet sauce with pops of juicy flavor.
- 1/2 teaspoon red pepper flakes (optional): Gives the dish a gentle kick if you want a bit of heat.
- 1/2 teaspoon salt: Enhances all the other flavors perfectly — adjust to taste.
- 1/4 teaspoon black pepper: Adds subtle spice and depth.
- 1 teaspoon balsamic vinegar (optional): Introduces a slight tang that brightens the tomatoes and balances the rich burrata.
- 2 balls fresh burrata cheese (about 8 oz total): The creamy, dreamy finish that takes this pasta to another level.
- Fresh basil leaves, torn or chopped: A fresh, herbal garnish that brings color and fragrance.
- Freshly grated Parmesan cheese (optional): Adds a salty, nutty topping for an extra flavor boost.
How to Make Rigatoni with Burrata and Burst Tomatoes Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until al dente, usually about 10-12 minutes. The pasta should be tender but still have a slight bite to complement the creamy burrata. Drain and reserve a cup of the pasta water before draining completely.
Step 2: Prepare the Burst Tomato Sauce
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and gently sauté until fragrant and golden, about 1-2 minutes. Toss in the cherry tomatoes along with the red pepper flakes, salt, and pepper. Let them cook undisturbed for a few minutes, allowing the tomatoes to blister and burst, releasing their juices to create a vibrant sauce. Stir occasionally and add the balsamic vinegar if using, which adds a lovely tang that lifts the whole dish.
Step 3: Combine Pasta and Sauce
Add the rigatoni to the skillet with the burst tomatoes and toss everything together to coat the pasta evenly. If the sauce feels dry, add a splash of reserved pasta water to loosen it up and create a glossy, saucy finish. Taste and adjust seasoning as needed — this is the moment to make the flavors sing!
Step 4: Add the Burrata
Transfer the pasta to serving plates or a large serving bowl, then tear the fresh burrata and nestle it over the warm pasta. The heat from the rigatoni will softly melt the burrata’s creamy center, creating a luscious, velvety texture that makes each bite feel indulgent and comforting.
How to Serve Rigatoni with Burrata and Burst Tomatoes Recipe
Garnishes
Sprinkle torn fresh basil leaves generously over the pasta to bring a fresh herbal note and beautiful color contrast. If you like, grate some Parmesan cheese on top for a salty, nutty finish that complements the creamy burrata and sweet tomatoes perfectly.
Side Dishes
This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness, or some crusty garlic bread for sopping up every last bit of that delicious sauce. A light appetizer of marinated olives or roasted vegetables would complete the meal beautifully.
Creative Ways to Present
For a fun presentation, serve the pasta family-style in a large shallow bowl with the burrata arranged artfully in the center. Or plate individual servings with a drizzle of extra virgin olive oil and a crack of fresh black pepper to impress your guests. You can even add a few edible flowers or microgreens to elevate the rustic charm.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the pasta and sauce separately from the burrata in airtight containers in the refrigerator. This helps maintain the fresh texture and flavor of the cheese while the pasta holds up nicely in the fridge for up to 2 days.
Freezing
Because burrata has a delicate texture and high moisture content, it is not recommended for freezing. However, you can freeze the cooked rigatoni and tomato sauce separately if needed. Use within 1 month and thaw in the fridge before reheating gently on the stove.
Reheating
Reheat the pasta and sauce in a skillet over low heat, adding a splash of water or olive oil to refresh the sauce’s texture. Add fresh burrata after reheating to keep its creamy texture intact and enjoy the dish almost as freshly made.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is ideal for catching the sauce and cheese, penne or other tube-shaped pasta would also work wonderfully in this Rigatoni with Burrata and Burst Tomatoes Recipe.
Is burrata similar to mozzarella?
Burrata is actually a special type of mozzarella with a creamy, soft center that makes it richer and more luxurious, enhancing this pasta dish with its luscious texture.
Can I make this dish vegan?
You can easily skip the burrata and use a vegan cheese alternative or creamy cashew sauce for a plant-based twist, but keep in mind the original recipe’s magic comes from that soft, fresh cheese.
What if I don’t have balsamic vinegar?
The balsamic vinegar is optional and adds a slight tang. You can leave it out without sacrificing much flavor, or substitute it with a splash of red wine vinegar or lemon juice for brightness.
How do I prevent the tomatoes from overcooking?
To get those perfect burst tomatoes, cook them on medium heat just until their skins crack and release juices but before they completely dissolve — about 5-7 minutes usually does the trick.
Final Thoughts
There is something truly special about the way this Rigatoni with Burrata and Burst Tomatoes Recipe comes together — simple ingredients transforming into a vibrant, rich comfort food that feels both rustic and indulgent. I genuinely encourage you to try this recipe soon; it’s a fantastic crowd-pleaser and a joy to make when you want a little taste of Italy right at home.
Print
Rigatoni with Burrata and Burst Tomatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and creamy Italian-inspired dish featuring al dente rigatoni pasta tossed with a fresh burst tomato sauce, infused with garlic and chili flakes, topped generously with creamy burrata cheese and fresh basil. Perfect for a quick, flavorful weeknight dinner that combines simple ingredients for maximum taste.
Ingredients
For the Pasta:
- 12 oz rigatoni pasta
For the Sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional, for a slight tang)
For Serving:
- 2 balls fresh burrata cheese (about 8 oz total)
- Fresh basil leaves, torn or chopped, for garnish
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until just al dente, usually about 11–12 minutes. Drain and set aside, reserving a cup of the pasta water.
- Prepare the Tomato Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned. Add the cherry tomatoes, red pepper flakes, salt, and black pepper. Cook, stirring occasionally, until tomatoes begin to burst and soften, about 8–10 minutes.
- Add Balsamic Vinegar: Stir in the balsamic vinegar to the tomato sauce for a subtle tang, and adjust seasoning as needed.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet with the tomato sauce and gently toss to combine. If the sauce is too thick, add reserved pasta water a little at a time to loosen it up and help coat the pasta evenly.
- Plate and Add Burrata: Divide the pasta among serving bowls. Tear the burrata cheese and place pieces generously on top of the pasta while it’s still warm, allowing it to soften and blend with the sauce.
- Garnish and Serve: Sprinkle fresh basil leaves and, if desired, freshly grated Parmesan cheese over each serving. Serve immediately for the best taste and texture.
Notes
- You can omit red pepper flakes for a milder version.
- Use fresh burrata for the creamiest texture; mozzarella is a substitute but less creamy.
- Reserve some pasta water to adjust sauce consistency.
- Gently toss pasta with the sauce to avoid breaking the tomatoes too much.
- Adding Parmesan is optional but adds a nice umami depth.
