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Rigatoni with tomato sauce and burrata is a simple but delicious Italian meal and is mixed Parmigiano Reggiano and topped with creamy burrata and fresh basil!ย
It is an easy and good recipe, a symbolic dish of Italian cuisine, it is among the most loved dishes of Italy together with pizza.
A simple recipe that everyone likes. Tomato sauce has many variations, starting from the choice of tomatoes which can be fresh, or you can prepare the sauce with tomato pulp, with peeled tomatoes, puree or rustic puree, obviously the cooking times change according to the choice but certainly does not change the goodness of this first course, not to mention the various formats, one above all spaghetti with tomato sauce, I chose the rigatoni because I love short pasta at home and they really hold the sauce, but you really can decide to prepare long or short pasta with sauce, fresh pasta or semolina, whole wheat or gluten-free, garlic or onion, Parmigiano, Pecorino or nothing, the choice is yours!
Ingredients Neededย
- Pasta โ short like rigatoni and penne work the best
- kosher salt
- Canned or bottle passata
- extra-virgin olive oil
- salt and pepper to taste
- garlic
- Grated Parmigiano Reggiano โ you can also swap this for Pecorino Romano cheese
- Burrata
- basil
How to Make Pasta Pomodoro with Burrataย
- Bring a large pot of water to boil and add a tablespoon of salt along with the pasta.
- Cook to 10 minutes or less than the instructions on the packaging. Drain the pasta.ย
- Cook the passata in a separate pot with a garlic clove, evoo salt and pepper. Set aside.ย
- Let the passata cook for 15 minutes.ย
- Add the cooked pasta, add Parmigiano and with a ladle of tomato sauce.
- Serve hot with basil and burrata cheese.
Tips for Makingย
- Donโt overcook your pasta, we want it to be al dente.ย ย
- Try to use freshly grated Parmigiano Reggiano, itโs flavor really shines!ย
- Tomato sauce should be of good quality such as Muttiย
- For the best flavor, use the burrata cheese within 24 to 48 hours of opening it.ย
- To use up the rest of the burrata try making caprese salad, skewers, use it on pizza, or add it to a peach dish!ย
More Simple Pasta Recipes To Try:ย
- https://sicilyinyourkitchen.com/recipe/farfalle-al-salmone/
- https://sicilyinyourkitchen.com/recipe/fettuccine-with-cherry-tomatoes/
- https://sicilyinyourkitchen.com/recipe/spaghetti-al-pesto/
- https://sicilyinyourkitchen.com/recipe/pasta-canciova-sicilian-anchovy-pasta/
Recommended items to make this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
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Rigatoni with tomato sauce and burrata
Ingredients
Instructions
Peel a whole garlic clove, sautรฉ with 1 tablespoon of extra virgin olive oil. Add the passata and half bottle of water to dilute the sauce.
Salt and pepper to taste.
Let it simmer for 10 minute until reduced.- Fill a pot with water and place over high heat.Bring to a boil, add 1 tablespoon of salt and pasta.ย
- Cook for 12 minutes (read the instructions on package to make sure).Drain the pasta, bring back to the pot.Add Parmigiano, 1 ladle of tomato sauce and mix well.ย
Serve with more sauce on top, burrata, basil to garnish and a touch of extra virgin olive oil and ground pepper.
Enjoy piping hot!
Note
My advice is to eat the pasta piping hot and therefore you cannot reheat it because of the fresh burrata.
You can use stracciatella instead of burrata or even fresh ricotta cheese.
