Spicy Burrata Rigatoni Recipe

I didn’t plan for burrata to become the centerpiece of a weeknight pasta ritual, but here we are: creamy globes of cheese melting into spicy tomato sauce and clinging to rigatoni like they were always meant for each other. This is comfort with a little kick — unapologetically messy, slightly fancy, and stupidly easy to fall in love with. If you like heat, bright tomatoes, and that soft, gooey center that makes people coo at the table, try this one.

My family eats this like it’s the last bowl on earth. My partner will clean a plate with his forefinger if I let him — the way the burrata pulls into ribbons is apparently hypnotic. We discovered it during a chaotic dinner when I forgot to buy grated Parmesan and improvised with what was left in the fridge; somehow that mistake made the sauce sing. It’s been a staple ever since: quick enough for weeknights, show-off-y enough for friends who drop by last minute.

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I’ll be honest: this dish lives somewhere between intentional cooking and happy accidents. The first time I made it I burned the garlic and thought we were doomed, so I tossed in extra tomatoes and a splash of pasta water to save it. That “rescue” turned into the version we actually crave now. Also — don’t be precious about the burrata. Break it up like you mean it while the pasta is piping hot and let the heat do the work. I also once swapped rigatoni for penne with zero regrets, because sometimes you use what you have. The sauce tolerates improvisation like a champ.

Shopping Tips

– Grains/Pasta: Choose a short, ridged pasta like rigatoni or penne; the ridges hold the spicy tomato sauce and burrata so much better than smooth shapes.
– Cheese: Buy fresh burrata the day you plan to eat it for the creamiest center; check the “packed on” date and avoid anything close to expiry.
– Dairy: If burrata is impossible to find, fresh mozzarella balls are a reasonable fallback — not the same ooze, but still delicious.
– Fresh Herbs: Pick up a bunch of basil or parsley; a few torn leaves tossed on at the end make the dish pop and smell like summer.
– Spices: Get good-quality red pepper flakes or a small fresh chili if you want real heat; taste as you go — some packs are wild.

Prep Ahead Ideas

– Chop garlic and onions a day ahead and store in an airtight container in the fridge so you can go straight to sautéing.
– Make the tomato sauce earlier in the day and refrigerate; gently rewarm and finish with a splash of pasta water when you’re ready to serve.
– Keep burrata cold until the last possible second — pop it out of the fridge and let it come just off-chill while the pasta finishes so it melts prettily.
– Use shallow containers for the chopped ingredients so everything stacks neatly and you grab what you need on the way to the stove.

✔Time-Saving Tricks

– Use canned crushed tomatoes instead of fresh during busy nights — they’re full-flavored and save 10–15 minutes.
– Keep a jar of good red pepper flakes or chili paste in the pantry; a spoonful tamed with a bit of olive oil beats mincing fresh chiles for speed.
– Boil pasta in salted water that’s already boiling from an electric kettle to shave off heat time.
– Don’t rush the sauce temperature right after you add burrata — let the residual heat do the melting so you don’t separate the cheese.

✔Common Mistakes

– Burning the garlic: it turns bitter fast. If it happens, toss the garlic and start again with fresh oil and lower heat.
– Adding the burrata too early: it will just dissolve into greasy sadness — add it at the very end so you have creamy ribbons.
– Watery sauce: if your tomatoes are too thin, simmer a bit longer or whisk in a spoonful of tomato paste to thicken.
– Over-salting at the end: taste after you finish the sauce; the burrata and pasta water can change the seasoning balance.

What to Serve It With

– A simple lemony arugula salad for brightness and peppery contrast.
– Crusty garlic bread to sop up every last bit of sauce.
– Roasted broccoli or charred asparagus to add green crunch.
– Light, chilled white wine or a bright rosé to cut the richness.

✔Tips & Mistakes

– Salt your pasta water like the sea — it’s the only chance to season the pasta itself.
– Keep the heat medium-low when you’re sweating the garlic and onions; garlic burns in a blink.
– If your sauce gets too spicy, a spoonful of sugar or a splash of cream calms it down instantly.
– Use pasta water, not milk, to loosen a tight sauce — it emulsifies better and keeps the flavor bright.

✔Storage Tips

Leftovers keep in an airtight container in the fridge for 2–3 days, though the burrata loses its dreamy center after sitting. Reheat gently in a skillet with a splash of water to revive the sauce (microwaving makes the cheese rubbery). Cold leftover pasta? No shame — it makes a killer breakfast with a fried egg on top.

✔Variations and Substitutions

– Can’t find burrata: fresh mozzarella or mascarpone stirred in at the end gives creaminess, though burrata is the MVP for texture.
– Love meat? Add cooked Italian sausage or crispy pancetta for smoky-depth.
– Want vegan? Use a creamy cashew cheese or a dollop of blended tofu ricotta and skip the dairy burrata.
– Short on time: use jarred marinara, add extra red pepper flakes, finish with a spoonful of olive oil and a few basil leaves.

Frequently Asked Questions

Spicy Burrata Rigatoni Recipe

Chewy rigatoni in a spicy, garlicky tomato sauce, finished glossy with butter and basil. Torn burrata melts on top for a rich, creamy finish.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz rigatoni pasta use bronze-cut if you can
• ▢ 1 tbsp kosher salt for pasta water
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 0.5 cup yellow onion finely chopped
• ▢ 3 tsp minced garlic
• ▢ 1.5 tbsp tomato paste
• ▢ 2 tsp Calabrian chili paste or red pepper flakes to taste
• ▢ 2 cup crushed tomatoes
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 cup pasta cooking water reserved
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.25 cup fresh basil chopped
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 8 oz burrata cheese bring to room temperature

Instructions

Preparation Steps

• Boil a large pot of water. Stir in kosher salt, then cook rigatoni until very al dente. Reserve pasta water, then drain.
• Warm olive oil in a wide skillet over medium heat. Soften onion for 3 to 4 minutes, stirring.
• Add garlic and cook 30 seconds until fragrant.
• Stir in tomato paste and Calabrian chili paste. Toast 1 to 2 minutes until deepened in color.
• Pour in crushed tomatoes. Simmer 8 to 10 minutes, stirring, then season with black pepper.
• Add drained rigatoni, butter, and a splash of reserved pasta water. Toss over medium heat until glossy and coated, adding more water as needed.
• Remove from heat. Fold in basil and half the Parmesan.
• Divide into bowls. Tear burrata over the pasta and finish with remaining Parmesan. Serve right away.

Notes

Swap the Calabrian chili paste with red pepper flakes, chili crisp, or a spoon of harissa for a different kick. For a peppery bite, toss in a handful of arugula just before serving. Leftovers keep 2 days; reheat gently with a splash of water and add fresh burrata only when serving.

This recipe is an original creation inspired by classic Spicy Burrata Rigatoni Recipe flavors. All ingredient ratios and instructions are independently developed.