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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Servings:
Ingredients
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.