If you’re looking for a comforting pasta that’s simple enough for a weeknight but elegant enough to serve guests, this recipe is it. Sweet burst cherry tomatoes, creamy burrata, and freshly grated Parmigiano Reggiano come together to create a rich, silky sauce that tastes like it came straight from your favorite Italian restaurant. It’s one of those meals that feels special without requiring hours in the kitchen.
Serves: 3–4
Prep & Cook Time: 30 minutes
Ingredients
- 12 oz ditalini pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 2 pints cherry tomatoes
- Salt and freshly cracked black pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- ½ cup heavy cream
- ¼ cup reserved pasta cooking water, plus more as needed
- ½ cup freshly grated Parmigiano Reggiano
- 1 ball burrata, torn into large pieces
- Fresh basil or parsley, finely chopped
- Extra virgin olive oil, for finishing
Directions
- Bring a large pot of generously salted water to a boil. Cook the ditalini until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced shallot and cook for about 2 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the cherry tomatoes and season with salt and freshly cracked black pepper. Cook for 6–8 minutes, stirring occasionally, until the tomatoes blister and begin to burst. Use the back of a spoon to gently press some of the tomatoes to release their juices.
- Stir in the tomato paste and red pepper flakes, if using. Cook for 1 minute to deepen the flavor.
- Reduce the heat to low and pour in the heavy cream. Stir until the sauce becomes smooth and creamy, then add a splash of the reserved pasta water to loosen the sauce.
- Add the cooked ditalini to the skillet and toss until every piece is coated. Stir in the freshly grated Parmigiano Reggiano, adding more reserved pasta water as needed until the sauce becomes glossy and silky.
- Taste and adjust the seasoning with additional salt and pepper if needed, then remove the skillet from the heat.
- Divide the pasta among serving bowls. Top each bowl with generous pieces of torn burrata, a drizzle of extra virgin olive oil, fresh basil or parsley, cracked black pepper, and an extra pinch of red pepper flakes if desired.
My Favorite Tips
🤍 If you have the time, peel the skins off the blistered tomatoes after cooking. It’s an extra step, but I love how smooth and velvety it makes the sauce.
🤍 Always add the burrata at the very end instead of stirring it into the pasta. The cool, creamy cheese melting into the warm sauce is what makes this dish so special.
🤍 Don’t skip the reserved pasta water. It’s the secret to creating a silky, restaurant-style sauce that clings perfectly to every bite of pasta.
🤍 Serve immediately while the pasta is hot and the burrata is still cool and creamy for the best texture and flavor.
Serving Suggestions
Pair this pasta with a crisp green salad, warm garlic bread, or a glass of your favorite white wine for an easy yet elegant dinner. Whether you’re cooking for family or entertaining friends, this creamy burrata pasta is guaranteed to impress.
Enjoy!
xo,
Kimmy
