PHOTOGRAPHED BY JEN CAUSEY

Creamy Tomato Burrata Pasta

By Sweet July

An indulgent burrata pasta that is well worth it.

Serves: 4

Time: 35 minutes

This is the ultimate comfort pasta, if you ask us.

Burrata and tomato go together like no other. And with addition of some Parmigiano-Reggiano cheese and heavy cream, you'll have the creamiest and most indulgent penne pasta - perfect for the chilly months when all you crave is comfort food.

Ingredients

- 1 pound uncooked penne
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (1 cup)
- 3 garlic cloves, minced (1 tablespoon)
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) can tomato sauce
- 1 teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup heavy whipping cream
- 2 ounces grated Parmigiano-Reggiano cheese (about ½ cup)
- 4 ounces burrata cheese
- 2 tablespoons torn fresh basil

Instructions

Step 1

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Drain, reserving ¼ cup of the cooking water. Set aside.

Step 2

While the pasta cooks, heat olive oil in a skillet over medium-high heat. Add chopped onion and minced garlic; cook, stirring often, until fragrant and softened, about 2–3 minutes.

Step 3

Stir in marinara, tomato sauce, nutmeg, oregano, salt, and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and cook, undisturbed, for 10 minutes.

Step 4

Remove from heat and stir in the heavy whipping cream and Parmigiano-Reggiano. If the sauce is too thick, add 2–3 tablespoons reserved cooking water until creamy and smooth.

Step 5

Add the cooked pasta to the sauce and toss to coat evenly. Top with burrata cheese and torn basil. Using a knife, cut open the burrata so the creamy center melts into the pasta. Serve immediately.

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Creamy Tomato Burrata Pasta

This is the ultimate comfort pasta, if you ask us.

Ingredients