Name: Creamy Sun-Dried Tomato Pasta with Melted Burrata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 8 oz pasta (penne, rigatoni, fettuccine, or preferred shape); 2 tbsp olive oil; 2–3 cloves garlic, minced; ½ cup sun‑dried tomatoes in oil, chopped; 1 tbsp tomato paste; 1 cup heavy cream; ⅓ cup grated Parmesan cheese; Salt and freshly ground black pepper, to taste; Crushed red pepper flakes (optional, for heat); Fresh basil or parsley, chopped (for garnish); 1 large burrata (or 2 small balls)

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Creamy sun-dried tomato pasta with melted burrata is a dreamy, indulgent dish that’s bursting with bold flavor and creamy richness. The sun-dried tomatoes give the sauce a deep, slightly tangy kick, while the burrata melts into the warm pasta, creating a luscious texture I can’t get enough of. It’s quick, comforting, and perfect for when I want to treat myself to a cozy, restaurant-style meal at home.

Why You’ll Love This Recipe

I love this recipe because it feels decadent while being incredibly easy to make. The sun-dried tomato cream sauce comes together in minutes and delivers tons of flavor, while the burrata adds a luxurious, melty finish. Whether I’m cooking for a dinner date or just indulging on a quiet night in, this dish never fails to impress — and it’s ready in under 30 minutes. Creamy Sun-Dried Tomato Pasta with Melted Burrata

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rigatoni, or fettuccine work well)
Olive oil
Garlic, minced
Sun-dried tomatoes in oil, chopped
Tomato paste
Heavy cream
Parmesan cheese, grated
Salt and black pepper
Crushed red pepper flakes (optional)
Fresh basil or parsley (for garnish)
Burrata cheese (1 large or 2 small balls)

Directions

Cook the pasta: I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve about ½ cup of pasta water before draining.
Start the sauce: While the pasta cooks, I heat olive oil in a skillet over medium heat. I sauté the garlic and chopped sun-dried tomatoes until fragrant, about 2–3 minutes.
Build the cream base: I stir in the tomato paste and cook it for another minute to deepen the flavor, then add the heavy cream and stir to combine. I let the sauce simmer gently for 4–5 minutes, then stir in the Parmesan cheese until melted and smooth.
Season and adjust: I season with salt, pepper, and red pepper flakes (if I’m using them). If the sauce is too thick, I add a splash of reserved pasta water to loosen it.
Toss the pasta: I add the drained pasta to the sauce and toss until fully coated and glossy.
Add the burrata: I plate the pasta and top it with the burrata. I gently tear it open so the creamy center melts into the hot pasta. I finish with a sprinkle of fresh basil or parsley.

Servings and Timing

This recipe serves 4. It takes about 10 minutes to prep and 15 minutes to cook, so the total time is around 25 minutes.

Variations

Sometimes I add sautéed spinach or roasted cherry tomatoes for extra color and texture. For a protein boost, I stir in grilled chicken or shrimp. If I want to lighten the sauce, I use half-and-half instead of cream. And for a smoky twist, I add a pinch of smoked paprika or chopped roasted red peppers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The sauce thickens as it sits, so when I reheat it, I add a splash of cream or milk to loosen it up. I reheat it gently on the stovetop or in the microwave in short bursts, stirring often. Creamy Sun-Dried Tomato Pasta with Melted Burrata

FAQs

What type of pasta works best?

I usually use short pastas like penne or rigatoni that hold the creamy sauce well, but fettuccine or tagliatelle also work beautifully.

Do I have to use burrata?

Burrata adds a luxurious texture, but if I don’t have it, I’ve used fresh mozzarella or even a spoonful of ricotta for a similar creamy effect.

Can I make this dish vegetarian?

Yes — this recipe is naturally vegetarian as long as I use vegetarian-friendly Parmesan or cheese alternatives.

What if I don’t have sun-dried tomatoes in oil?

I rehydrate dry sun-dried tomatoes in hot water for 15 minutes, then chop and sauté them with a little extra olive oil.

Is this dish good for guests?

Absolutely. It’s elegant, packed with flavor, and easy to scale up. The burrata on top makes it feel extra special.

Conclusion

Creamy sun-dried tomato pasta with melted burrata is one of those rich, flavor-packed dishes that always feels like a treat. I love the balance of tangy tomatoes, velvety sauce, and the indulgent creaminess of burrata — it’s simple to make but feels elevated every time. Whether I’m making it for a dinner party or just because I deserve something delicious, this pasta never disappoints.

Creamy Sun-Dried Tomato Pasta with Melted Burrata

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Creamy Sun‑Dried Tomato Pasta with Melted Burrata is a luscious, flavor-forward dish where a tangy sun-dried tomato cream sauce coats al dente pasta, topped with soft burrata that melts into ooey-gooey richness. It’s a quick, indulgent meal that feels gourmet but is surprisingly easy to make.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Dinner, Main Course, Pasta
Method: Boiled, Sautéed, Simmered
Cuisine: Italian-Inspired, Comfort
Diet: Vegetarian

Ingredients

8 oz pasta (penne, rigatoni, fettuccine, or preferred shape)
2 tbsp olive oil
2–3 cloves garlic, minced
½ cup sun‑dried tomatoes in oil, chopped
1 tbsp tomato paste
1 cup heavy cream
⅓ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Crushed red pepper flakes (optional, for heat)
Fresh basil or parsley, chopped (for garnish)
1 large burrata (or 2 small balls)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Before draining, reserve about ½ cup of pasta water. Drain pasta.
Meanwhile, in a skillet over medium heat, warm olive oil. Sauté garlic and chopped sun‑dried tomatoes until fragrant (about 2–3 minutes).
Stir in tomato paste and cook for another minute to deepen flavor.
Pour in heavy cream and bring to a gentle simmer. Let it cook 4–5 minutes, stirring occasionally, until slightly thickened.
Stir in Parmesan cheese until melted and the sauce is smooth. Season with salt, black pepper, and red pepper flakes if using. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Add the drained pasta into the sauce and toss until evenly coated and glossy.
Plate the pasta and top it with the burrata. Gently tear open the burrata so the creamy center flows into the pasta. Garnish with fresh basil or parsley.

Notes

Add sautéed spinach or roasted cherry tomatoes for extra texture and freshness.
For protein, fold in grilled chicken or shrimp.
To lighten, substitute half-and-half or a blend of milk and cream.
If you don’t have burrata, fresh mozzarella or a dollop of ricotta works as a substitute.
If your sun-dried tomatoes are dried (not in oil), rehydrate them in hot water for ~15 minutes, drain, chop, and sauté with a little extra olive oil.
Leftovers should be reheated gently with a splash of cream or milk to restore the sauce’s consistency.