Ingredients
- 1 lb pasta (such as penne or rigatoni)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 (28 oz) cans whole peeled tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, torn, plus more for garnish
- Salt and freshly ground black pepper to taste
- 8 oz burrata cheese
- Grated Parmesan cheese for serving
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
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Meanwhile, in a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
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Add the canned tomatoes with their juices, crushing them with your hands as you add them to the skillet. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
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Stir in the heavy cream and continue to simmer for another 5 minutes.
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Add the torn basil leaves to the sauce and season with salt and pepper to taste.
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Add the cooked pasta to the skillet with the tomato sauce, tossing to coat. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
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Divide the pasta among serving bowls. Top each serving with a generous piece of burrata cheese.
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Garnish with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.
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Serve immediately, encouraging diners to break open the burrata and mix it into the hot pasta for a creamy, indulgent experience.
Twirl your fork into this sumptuous creamy tomato pasta, crowned with a cloud of luscious burrata, and let the harmonious blend of tangy tomatoes, silky cream, and rich cheese transport you to a quaint trattoria in the heart of Italy – a dish that transforms a simple pasta night into an unforgettable culinary experience!
