Smoky Tomato Pasta with Burrata

Course: Pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 447kcal

Author: Platings and Pairings

Smoky Tomato Pasta with Burrata is an irresistibly cozy pasta dish, delivering deep, complex flavor with every forkful. A creamy-smoky tomato sauce infused with smoked paprika coats each piece of al dente pasta, while pieces of torn burrata, a sprinkle of red pepper flakes, and smoked salt takes it to the next level. The best part? It all comes together in about 30 minutes!

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Equipment

Ingredients

2 Tablespoons olive oil extra virgin
1 Tablespoon butter
1 shallot minced
3 cloves garlic minced
2 Tablespoons tomato paste
1 14.5-ounce can fire roasted tomatoes undrained
1 teaspoon smoked paprika
1 cup heavy cream
½ cup parmesan cheese
12 ounces rigatoni cooked according to package directions
2 balls burrata cheese at room temperature
Salt and pepper to taste
Red pepper flakes for topping, optional
Smoked salt for topping, optional, or flaky salt

Instructions

Puree the 1 14.5-ounce can fire roasted tomatoes and their juices in a food processor or blender until just about smooth.
Bring a large pot of generously salted water to a boil.
Meanwhile, heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large skillet over medium heat. Add 1 shallot and cook for 3-5 minutes, until softened. Add 3 cloves garlic and cook 30 seconds longer, until fragrant.
Add 2 Tablespoons tomato paste and continue to cook 1 minute longer.
Add in the pureed tomatoes and 1 teaspoon smoked paprika. Bring to a simmer and cook for about 10 minutes, while the pasta cooks.
While sauce simmers, add your 12 ounces rigatoni to the boiling water and cook until al dente. 1 – 2 minutes less than called for on the package directions. Drain, reserving 1/2 cup of pasta water.
To your sauce, add the 1 cup heavy cream, ½ cup parmesan cheese, and salt and pepper to taste.
Add the pasta and stir to combine. Add pasta water, if needed, to thin the sauce a bit.
Top with the torn 2 balls burrata cheese red pepper flakes and smoked salt, if desired. Enjoy!

Notes

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.

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.

Variations

Gluten-free - Use gluten-free pasta (made from brown rice or chickpeas) or use spiralized zucchini.
Vegan smoky tomato pasta - Use dairy free butter, coconut cream, and dairy free parmesan cheese instead.
Smoky tomato gnocchi - Consider swapping the pasta for gnocchi as another delicious starchy base for this rich and smoky sauce. Learn how to make Quick and Easy Gnocchi here - you’ll never go back to store-bought again!
Extra kick of heat: Stir in up to 1 tablespoon of crushed red pepper flakes into the sauce to give it more heat.
Meaty add-ins - Add in sliced Italian sausages, crispy prosciutto, crispy pieces of bacon, or air fryer shrimp.
Balance the richness - A small squeeze of fresh lemon juice right at the end (just before serving) can brighten all the flavors and cut through the richness of this dish.

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