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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.

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)

Instructions

  1. 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.
  2. Meanwhile, in a skillet over medium heat, warm olive oil. Sauté garlic and chopped sun‑dried tomatoes until fragrant (about 2–3 minutes).
  3. Stir in tomato paste and cook for another minute to deepen flavor.
  4. Pour in heavy cream and bring to a gentle simmer. Let it cook 4–5 minutes, stirring occasionally, until slightly thickened.
  5. 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.
  6. Add the drained pasta into the sauce and toss until evenly coated and glossy.
  7. 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.

Nutrition

Find it online: https://recipesbyliza.com/creamy-sun-dried-tomato-pasta-with-melted-burrata/