Smoky Tomato Pasta with Burrata

Fire-roasted tomatoes are the star of this pasta sauce, adding smoky, charred, and slightly sweet flavors together with a subtle hint of heat, further amplified by the addition of smoked paprika. The rich cream and nutty Parmesan helps to balance out the acidity of the tomato sauce and thickens the simmering mixture for a luxurious result. 

Torn pieces of soft burrata balls top this warm and saucy pasta dish, creating pockets of rich, melty indulgence in every bite. A final sprinkle of red pepper flakes adds a pop of color and a gentle warmth that lingers, while a pinch of smoked salt (if you’re feeling extra indulgent) intensifies the deep, smoky layers of this dish. 

Serve this smoky tomato pasta alongside simple salads, roasted or grilled veggies, and garlic bread for a family meal, date night, or when you have guests over!

Ingredient notes

• Butter and olive oil – For sautéing the garlic and minced shallot. The butter adds an extra layer of richness to the sauce. Additional oil is great for drizzling over the assembled dish, but completely optional. 
• Shallots and garlic – The flavor base of this dish, softened until fragrant.
• Tomato paste – This thickens the sauce and adds rich concentrated flavor.
• Canned crushed fire roasted tomatoes – Undrained for extra saucy depth. 
• Smoked paprika – Infuses smoky, subtle sweetness with mild heat into the sauce. 
• Heavy cream – Feel free to use half and half instead for a slightly less creamy sauce. 
• Parmesan – Always use freshly grated parmesan for the best flavor. You could use pecorino romano instead. 
• Pasta – rigatoni or penne is great for this dish, although you could use any favorite pasta shape. Make sure to only cook the pasta until al dente.
• Burrata – Bring the burrata cheese balls to room temperature before tearing to top the assembled pasta dish. 
• Salt and pepper – Enhances the flavors of the dish. Plus more to taste. 
• Red pepper flakes – As an optional topping to the completed dish. Leave them off for a less spicy kick.  
• Smoked salt – If you have it, definitely use it as a final topping. It will provide a concentrated hit of smokiness that complements the paprika and fire-roasted tomatoes without needing to add more spice.

How to make it

Step 1

Saute the aromatics

• Puree the fire roasted tomatoes with juices in a food processor or blender until just about smooth. At the same time, bring a large pot of generously salted water to a boil. 
• Heat the olive oil and butter in a large skillet over medium heat. 
• Add the shallot and cook for 3-5 minutes, until softened.
• Add garlic and cook 30 seconds longer, until fragrant.
• Add the tomato paste and continue to cook 1 minute longer.

Step 2

Make the sauce

• Add in the pureed fire roasted tomatoes and smoked paprika. 
• Bring the sauce to a boil and then reduce to a simmer for about 10 minutes (while you cook the pasta).

Step 3

Cook the pasta

• While the sauce simmers, add the pasta to the boiling water and cook until al dente, about 1 – 2 minutes less than what is called for on the package directions. 
• Drain the pasta, reserving 1/2 cup of the pasta water.

Step 4

Assemble and serve

• Add the heavy cream and parmesan cheese to the sauce. Season with salt and pepper to taste.
• Add the pasta and stir to combine. 
• Add pasta water, if needed, to thin the sauce a bit.
• Top the assembled smoky tomato pasta with torn burrata cheese, red pepper flakes, and smoke salt, if desired. 

Fire-Roasted Tomatoes vs. Standard Canned Tomatoes

The choice between standard canned tomatoes and fire-roasted tomatoes comes down to the flavor profile you want to achieve and the role the tomatoes play in the dish. Here’s a simple guide on when to use each:

• Fire roasted tomatoes are great if you want a smoky, charred, and slightly sweet flavor as a prominent note in the dish. The roasted tomatoes add a depth of flavor that you can’t get from raw or simply cooked tomatoes and are best suited for making salsas, Southwest or Mexican-inspired dishes (enchiladas, tortilla soups, or chilis), or smoky pasta sauces. 
• Standard crushed, diced, or whole tomatoes are ideal when you want a clean, bright, and purely tomato-forward flavor. This will be your go-to for classic Italian and Mediterranean dishes where the tomato is the star and you don’t want any competing flavors. It’s perfect for classic Marinara or Pomodoro sauce, Margherita Pizza, shakshuka, bolognese, meat ragu, or Bruschetta.

Tips and tricks

• Cook your pasta only until al dente. I like to cook my pasta for about 1-2 minutes less than the package directions call for to ensure that it still has a slight chewy texture. To stop the cooking process, drain and rinse your cooked pasta under cold water. 
• Boil the pasta while making the smoky tomato sauce to save yourself time making this dish. 
• Add the pasta to the sauce towards the end of cooking to ensure it stays al dente, as overcooking it in the simmering sauce can turn it mushy.
• Taste and adjust seasoning just before serving.
• Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta. 
• Use a large enough skillet to comfortably hold all of the ingredients. 
• For an even deeper, more intense smoky flavor, add the smoked paprika to the pan with the tomato paste and let it toast in the oil for about 30 seconds before adding the pureed tomatoes.
• Make sure to reserve pasta water as an option for loosening the sauce, if needed. The pasta water is flavorful and won’t dilute the flavor of the rich sauce like plain water would. 

Serving suggestions

Complete your meal with any of these delicious sides, each chosen to complement and balance the rich and smoky flavors of the pasta.

• Garlic Bread to soak up any remaining sauce.
• Shaved Fennel and Celery Salad with Parmesan
• Arugula Salad
• Healthy Wedge Salad
• Easy Sauteed Spinach with Garlic
• Roasted Brussels Sprouts
• Stuffed Artichoke Hearts
• Sous Vide Asparagus
• More EASY Side Dishes for Pasta

Storing

Store leftover smoky tomato pasta with burrata in an airtight container in the fridge for 3-4 days. 

While possible, it’s worth noting that freezing leftovers will likely change the texture of the pasta. If you do decide to freeze your leftovers, store in portioned containers for up to 1 month and thaw in the fridge. 

Gently reheat your saucy pasta on the stovetop with a splash of cream or to restore its texture, stirring over low to medium heat until warmed through. Add freshly torn burrata and additional seasoning (if needed) just before serving. 

Did you make this smoky tomato pasta with burrata?

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