Instructions
Step 1 Cook the rigatoni according to package instructions until al dente, reserving 1/4 cup of pasta water before draining.
Step 2 Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
Step 3 Add red pepper flakes and tomato sauce, stirring to combine, then let simmer for 5 minutes.
Step 4 Pour in the heavy cream and mix until the sauce becomes smooth and creamy.
Step 5 Stir in Parmesan cheese, salt, black pepper, and Italian seasoning.
Step 6 Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
Step 7 Pour in reserved pasta water as needed to loosen the sauce.
Step 8 Let everything cook together for 2–3 minutes until heated through.
Step 9 Transfer to a serving dish and place the burrata cheese on top.
Step 10 Garnish with fresh basil and parsley, then serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to maintain the sauce’s texture. Burrata is best added fresh when serving, so store it separately if possible.
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