This creamy sun-dried tomato pasta is a tasty treat! It’s full of flavors and topped with delicious melted burrata, making every bite rich and satisfying.
Whenever I make this dish, the whole kitchen smells amazing! And let’s be honest, who can resist that gooey burrata? I love serving it with a sprinkle of fresh herbs on top!
Key Ingredients & Substitutions
Pasta: I like using penne for this dish because its shape holds onto the creamy sauce nicely. If you have dietary restrictions, gluten-free pasta works great too!
Sun-Dried Tomatoes: These add a unique tangy flavor. If you can’t find packed ones, try using fresh tomatoes or roasted red peppers instead. Just sauté until soft!
Heavy Cream: For a lighter option, consider substituting with half-and-half or a plant-based cream like cashew cream. It will still give you some creaminess without being too heavy.
Burrata Cheese: If burrata is hard to find, fresh mozzarella can be a fitting alternative. It won’t melt quite the same way, but it’ll still taste fantastic on top!
How Do I Make a Creamy Sauce Without It Splitting?
Creating a creamy sauce can be tricky! Here are some tips to prevent it from splitting:
- Make sure to use low to medium heat when adding the cream. High heat may cause it to curdle.
- Stir constantly while the sauce is simmering. This promotes even cooking and prevents burning.
- Adding cheese slowly and stirring well helps it integrate smoothly into the sauce.
Following these steps will help you achieve that rich, creamy texture without any lumps. Enjoy your cooking!
How to Make Creamy Sun-Dried Tomato Pasta with Melted Burrata
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) pasta (such as penne, rigatoni, or fusilli)
- 2 tablespoons olive oil
For the Sauce:
- 3/4 cup sun-dried tomatoes (packed in oil), sliced
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for mild heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
For the Topping:
- 8 oz (225g) burrata cheese
- Additional olive oil for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend about 10 minutes prepping and cooking the pasta and sauce, and then just a few minutes to assemble and serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your pasta and cook according to the package instructions until it’s al dente. Before draining, reserve about 1/2 cup of the pasta water—this will help you adjust the sauce later if needed. After that, drain the pasta and set it aside.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped shallot and sauté for about 2 minutes, or until it becomes translucent. Next, add the minced garlic and sun-dried tomatoes to the skillet, cooking for an additional 2-3 minutes until everything is aromatic and flavorful.
3. Create the Creamy Sauce:
If you like a bit of heat, add the red pepper flakes now. Pour in the heavy cream, bringing the mixture to a gentle simmer. Allow it to simmer for about 3-4 minutes until the sauce thickens a bit. Stir in the grated Parmesan cheese, mixing until it’s melted and the sauce is rich and creamy.
4. Combine Everything:
Season the sauce with salt and black pepper to your taste. Then, add the cooked pasta to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce seems thick, feel free to splash in a bit of that reserved pasta water to reach your desired consistency. Finally, stir in the chopped basil and parsley for freshness!
5. Plate and Serve:
Transfer the creamy sun-dried tomato pasta into serving plates or a large bowl. Tear the burrata cheese into pieces and place it on top of the hot pasta. This allows the burrata to melt just a little from the heat of the pasta. Drizzle with a touch of olive oil and garnish with extra fresh basil leaves.
6. Enjoy!
Serve the pasta immediately for the best experience. Dive into the creamy, tangy flavors and enjoy the indulgent goodness of melted burrata!
Can I Use Store-Bought Sun-Dried Tomatoes?
Absolutely! Store-bought sun-dried tomatoes, especially those packed in oil, are perfect for this recipe. They add the same wonderful flavor without the fuss of preparing them from scratch.
Can I Substitute the Heavy Cream?
Yes, you can! For a lighter option, you can use half-and-half or even full-fat coconut milk for a dairy-free alternative. Just be aware that the flavor and creaminess may vary slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to bring back the creaminess and prevent the pasta from drying out.
Can I Use Different Cheese Instead of Burrata?
Absolutely! If burrata isn’t available, fresh mozzarella or even ricotta would work well. Just remember that burrata has a unique creaminess that won’t be quite replicated, but the dish will still be delicious!
