This creamy pasta dish is a delight, featuring sun-dried tomatoes that add a burst of flavor. The melted burrata on top makes it extra special and oh-so-cheesy!
I can’t resist digging in as the burrata melts into the pasta—it’s just heavenly! Serve it with a sprinkle of fresh basil for that restaurant feel at home. Yum!
Key Ingredients & Substitutions
Pasta: Opt for fettuccine or penne for a hearty bite, but any pasta works. For gluten-free options, use chickpea or rice pasta. If you want to try something different, zucchini noodles can give a fresh twist!
Sun-Dried Tomatoes: Go for oil-packed sun-dried tomatoes, as they add great flavor. If you can’t find them, try canned tomatoes or roasted red peppers, but remember to adjust for moisture.
Heavy Cream: This gives a rich texture. If you’re looking for a lighter version, swap half with milk or use coconut cream for a dairy-free option. Just note it will change the flavor a bit!
Burrata: This cheese is a star in the dish. If you can’t find burrata, fresh mozzarella is a great substitute, though it won’t melt quite the same way.
How Do I Make Sure My Sauce is Creamy and Smooth?
A smooth sauce is key to this dish. Start by sautéing garlic and shallots gently without browning them to keep flavors fresh. After adding cream, simmer it slowly to thicken without boiling.
- Use a whisk when adding cheese to help it melt evenly. This helps prevent clumps.
- If the sauce seems too thick, add a bit of reserved pasta water gradually. Just a splash can work wonders!
Creamy Sun-Dried Tomato Pasta With Melted Burrata
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) pasta (fettuccine, linguine, or penne)
For the Sauce:
- 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 2 tablespoons olive oil (use oil from sun-dried tomatoes if possible)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 2 oz cream cheese or mascarpone (optional for extra creaminess)
For the Topping:
- 1 ball of burrata cheese (about 6-8 oz)
- Fresh basil leaves, for garnish
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare! You’ll spend about 10 minutes cooking the pasta and 20 minutes making the creamy sauce and assembling everything. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package directions until it’s al dente, which usually takes about 8-10 minutes. Once done, reserve 1 cup of the pasta water and then drain the pasta. Set it aside for later.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and finely chopped shallot. Sauté them for about 1-2 minutes until they become fragrant and translucent, being careful not to let them brown.
3. Add the Sun-Dried Tomatoes:
Next, toss in the chopped sun-dried tomatoes into the skillet. Cook them for an additional 2-3 minutes to help release their flavor into the oil. Yum!
4. Prepare the Cream Sauce:
Reduce the heat to low and slowly stir in the heavy cream along with the optional cream cheese or mascarpone for an extra creamy texture. Allow the mixture to simmer gently for about 3-5 minutes, just until it thickens slightly.
5. Add the Cheese:
Now, stir in the grated Parmesan cheese until it melts and combines smoothly with the cream. Season the sauce with salt, black pepper, and red pepper flakes if you want a little kick!
6. Combine Pasta and Sauce:
Add the cooked pasta to the creamy sauce, tossing everything together so the pasta is nicely coated. If the sauce seems too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
7. Plate and Add Burrata:
Transfer the creamy sun-dried tomato pasta to serving plates or a large shallow bowl. Gently place the burrata ball on top of each serving, letting the heat from the pasta melt it just a bit.
8. Garnish and Serve:
Finish off your pasta with fresh basil leaves and a sprinkle of chopped parsley, if you like. Serve immediately while it’s warm and creamy, and enjoy the delightful mix of flavors!
FAQ for Creamy Sun-Dried Tomato Pasta With Melted Burrata
Can I Use Dried Sun-Dried Tomatoes Instead of Oil-Packed?
Yes, you can! If using dried sun-dried tomatoes, soak them in hot water or broth for about 15-20 minutes to rehydrate before chopping and adding them to the dish. This will help bring out their flavors!
What Can I Substitute for Burrata Cheese?
If burrata is hard to find, fresh mozzarella works well as a substitute. Just keep in mind that it won’t be as creamy as burrata, but it’s still delicious!
Can I Make This Recipe Vegetarian-Friendly?
This recipe is already vegetarian! Just ensure that the Parmesan cheese is made without animal rennet if you want it to be completely vegetarian. Look for brands that specifically mention vegetarian-friendly options.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of cream or water to revive the creamy sauce, stirring occasionally. Avoid using the microwave if possible, as it can make the pasta dry.
