Creamy Burrata Tomato Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the shell pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.

Step 2: Heat olive oil in a large skillet over medium heat.

Step 3: Add the cherry tomatoes and cook for 5 to 7 minutes until softened and beginning to burst.

Step 4: Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper.

Step 5: Pour in the tomato sauce and heavy cream, stirring until the sauce becomes smooth and creamy.

Step 6: Add the cooked pasta to the skillet and toss until evenly coated.

Step 7: If needed, stir in a little reserved pasta water to loosen the sauce.

Step 8: Tear the burrata cheese into pieces and scatter it over the warm pasta.

Step 9: Sprinkle with grated Parmesan cheese and fresh basil before serving.

Step 10: Serve immediately while the burrata is soft and creamy.

Storage and Reheating Tips

Store leftover Creamy Burrata Tomato Pasta in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of cream or milk to refresh the sauce.

For best texture, add fresh burrata after reheating instead of warming it with the pasta.

Freezing is not recommended because the creamy cheese texture may change after thawing.