Spicy Burrata Pasta Recipe
A luxurious Spicy Burrata Pasta recipe which pairs rigatoni and sun-dried tomatoes with a decadent basil and burrata cheese topping.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 535 kcal
- 1 pound Rigatoni Pasta, dried
- 1 tablespoon Olive Oil
- 1 Garlic Clove, minced
- ½ cup Sun-dried Tomatoes
- ¼ cup Peas, fresh or thawed
- ¼ cup Cherry Tomatoes, halved
- Basil Leaves, for garnish
- Salt and Black Pepper, to taste
- ¼ teaspoon Crushed Red Pepper Flakes
- ¼ cup Burrata Cheese
Pour water into a large pot and place over high heat. Once the water boils, add pasta and cook until al dente.
Meanwhile, heat oil in a large pan, add the garlic, and cook for 30 seconds.
Add sun-dried tomatoes and peas, and sauté for a minute.
Drain the pasta and add it directly to the pan.
Season with red pepper flakes, salt, and black pepper. Add basil leaves and cherry tomatoes and toss for 30 seconds.
Serve on a plate and add the burrata cheese and enjoy!
- You can also add baby spinach, chicken, or turkey to enhance this dish.
- Store any leftover spicy burrata pasta in an airtight container and refrigerate it for up to two days.
- Add Parmesan cheese or a splash of heavy cream to make the dish more creamy.
Calories: 535kcal | Carbohydrates: 94g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 772mg | Fiber: 6g | Sugar: 9g | Vitamin A: 376IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 3mg
Keyword Spicy Burrata Pasta