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)

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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.