If you’re in the mood for a meal that feels like an Italian summer in a bowl, this Rigatoni with Burrata and Burst Tomatoes Recipe is pure magic. It’s a celebration of texture and flavor: the chewy rigatoni noodles, creamy clouds of burrata, and sweet, juicy tomatoes meld together into something that always feels special—yet it couldn’t be simpler to throw together. This is my go-to when I want to wow dinner guests (or myself) with minimal effort and maximum comfort. Fresh basil and a flurry of Parmesan complete the picture, making every forkful completely irresistible. Trust me, this is the kind of recipe you’ll want to make again and again!
Ingredients You’ll Need
What I love most about this dish is how a handful of simple, high-quality ingredients create such spectacular results. Each element shines on its own, but together, they turn a weeknight dinner into something memorable and mouthwatering.
- Rigatoni pasta: Its chunky shape and ridges are perfect for catching the rich tomato sauce and creamy cheese.
- Olive oil: Use the best extra virgin you have—the flavor forms the foundation of the sauce.
- Garlic (minced): Just a few cloves infuse the dish with their warm, savory aroma.
- Cherry or grape tomatoes: Choose the sweetest, ripest ones you can find—they burst into juicy, flavorful sauce.
- Red pepper flakes (optional): For a gentle kick of heat; totally customizable to your taste.
- Salt: Essential for balancing and amplifying all the wonderful flavors.
- Black pepper: Adds a hint of warmth and depth to the final dish.
- Fresh basil leaves: Torn basil makes the sauce fragrant and adds bright, peppery notes.
- Burrata cheese: This is the creamy centerpiece; add it just before serving for dreamy, luscious swirls.
- Grated Parmesan cheese: A shower of nutty, savory Parmesan seals the deal at the table.
How to Make Rigatoni with Burrata and Burst Tomatoes Recipe
Step 1: Cook the Rigatoni
Start by bringing a big pot of salted water to a boil. Toss in your rigatoni and cook it just until al dente—it should still have a little bite. Right before draining, scoop out half a cup of the starchy pasta water (don’t forget this magic ingredient!) and set it aside. Drain the pasta and get ready for the sauce to work its magic.
Step 2: Sauté the Garlic
While your pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for about 30 seconds. You want it fragrant but not browned—this brings out its sweet, mellow side and builds the flavor foundation for the sauce.
Step 3: Burst the Tomatoes
Next up, toss the cherry or grape tomatoes into the skillet with your garlic. Sprinkle in the red pepper flakes if you want a gentle heat, then season with salt and black pepper. Let everything cook, stirring now and then, for about 6–8 minutes. The tomatoes will start to collapse and release their juices—that’s what you want! Use a spoon to gently smash some of them, transforming the mixture into a rustic, chunky sauce.
Step 4: Marry the Pasta and Sauce
Add your drained rigatoni straight into the skillet with the tomatoes. Give everything a good toss to coat the pasta in those gorgeous, glossy juices. If things seem a little dry, splash in some of the reserved pasta water until the sauce feels just right—silky and clingy. Now, scatter in the torn basil leaves and toss one more time. The aroma is unreal at this point!
Step 5: Add the Burrata and Serve
Spoon the pasta onto plates or into a big serving bowl. Tear the burrata over the top in generous, creamy dollops—the contrast with the warm pasta is pure heaven. Finish each portion with freshly grated Parmesan and a little extra basil if you’re feeling fancy. Your Rigatoni with Burrata and Burst Tomatoes Recipe is ready to dazzle!
How to Serve Rigatoni with Burrata and Burst Tomatoes Recipe
Garnishes
The finishing touches make all the difference! I love an extra sprinkle of Parmesan cheese, a drizzle of good olive oil, and a scatter of fresh torn basil right before serving. If you’re in the mood, a few twists of cracked black pepper or a swirl of balsamic glaze will take this Rigatoni with Burrata and Burst Tomatoes Recipe over the top.
Side Dishes
This pasta is a star on its own, but it truly shines alongside a simple green salad dressed with lemony vinaigrette or a platter of roasted vegetables. Warm, crusty bread is practically a requirement for sopping up every last drop of that luscious tomato-burrata sauce.
Creative Ways to Present
If you’re hosting, serve this Rigatoni with Burrata and Burst Tomatoes Recipe family-style in a big oval platter—the contrast of golden pasta, vibrant tomatoes, and melting white burrata is stunning. For an extra fancy touch, you can use smaller individual bowls and nestle a little ball of burrata into each, crowned with basil and Parmesan. It’s casual elegance at its best.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the pasta and burrata separately in airtight containers in the fridge. The pasta will keep well for up to two days, but the burrata is best enjoyed within a day to keep that signature creamy center.
Freezing
While you can freeze the tomato-sauced pasta if you must, I don’t recommend freezing the burrata—it loses its silky, luscious texture when thawed. For the best taste and consistency, stick to refrigerating and make a fresh batch of burrata for serving later.
Reheating
To bring your Rigatoni with Burrata and Burst Tomatoes Recipe back to life, warm the pasta gently in a skillet with a splash of water until heated through. Plate it up and add fresh burrata and any extra garnishes right before serving, just like the first time around!
FAQs
Can I use mozzarella instead of burrata?
Yes, you can substitute fresh mozzarella if burrata isn’t available, but keep in mind that burrata’s creamy center gives this Rigatoni with Burrata and Burst Tomatoes Recipe an unmatched richness. If you use mozzarella, tear it into pieces and add just before serving.
What if I don’t have cherry or grape tomatoes?
You can absolutely use chopped Roma or heirloom tomatoes instead. Just try to choose tomatoes that are sweet and juicy—that way, you’ll still get that delicious, bursty sauce.
How can I make this recipe even more filling?
Add sautéed spinach, arugula, or even a handful of white beans to the pasta for extra nutrients and heft. The Rigatoni with Burrata and Burst Tomatoes Recipe is wonderfully versatile and can easily be adapted to suit your cravings.
Is this recipe good for meal prep?
This pasta is best enjoyed fresh, but you can prep the tomato sauce in advance and store it in the fridge. Cook the pasta and assemble everything, including the burrata, just before serving for the best texture and flavor.
Can I make this gluten free?
Yes! Just swap the regular rigatoni for your favorite gluten-free pasta. Everything else in this Rigatoni with Burrata and Burst Tomatoes Recipe is naturally gluten free. Be sure to check your Parmesan, too, if you’re sensitive.
Final Thoughts
If you’re searching for a dish that’s equally comforting and vibrant, the Rigatoni with Burrata and Burst Tomatoes Recipe is calling your name. It’s quick enough for a weeknight yet special enough for entertaining, and it’s honestly impossible to resist. Dreamy, creamy, and full of flavor—give it a try and see how it steals the spotlight at your table!
Print
Rigatoni with Burrata and Burst Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy richness of this Rigatoni with Burrata and Burst Tomatoes recipe. Perfectly cooked rigatoni tossed with burst cherry tomatoes and fresh basil, topped with luscious burrata cheese and a sprinkle of Parmesan.
Ingredients
Rigatoni Pasta:
- 12 oz rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 pint cherry or grape tomatoes
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves (torn)
Additional:
- 8 oz burrata cheese (2 small balls or 1 large)
- grated Parmesan cheese (for serving)
Instructions
- Cook the Rigatoni: Boil salted water and cook rigatoni until al dente. Reserve pasta water and drain.
- Make the Sauce: Sauté garlic in olive oil, add tomatoes, seasonings, and cook until tomatoes burst.
- Combine: Toss drained pasta with sauce, adding reserved water as needed. Stir in basil.
- Serve: Plate pasta, top with burrata, Parmesan, and serve hot.
Notes
- Burrata is best added right before serving for optimal texture.
- Consider adding spinach or arugula, or drizzling with balsamic glaze for extra flair.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg
