This one pot Burrata Pasta has the BEST homemade tomato sauce with dollops of creamy burrata and bites of crispy prosciutto. It’s a gourmet-style meal that’s easy to make at home.

Burrata Pasta on a white plate with tomato sauce and dollops of burrata on top.

Burrata Pasta

If you’re looking to add some gourmet flair to your dinner routine, you’re in the right place. 😎 This dish is next-level, but also easy to make in a single pot! (Less dishes = quicker cleanup. I love it.)

Prosciutto adds the first layer of savory flavor to the pot which is deglazed with white wine, followed by butter, garlic, and a delicious homemade tomato sauce. The pasta cooks right in the sauce followed by Parmesan cheese and dollops of creamy burrata. This is truly gourmet cooking at home!

Don’t miss my pro tips below, they’re super helpful!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook the prosciutto until crispy and set aside. Roughly chop once cooled. Deglaze the pot with white wine and reduce by half. Add butter, garlic, and tomato paste. 

A pot of cooked prosciutto next to a pot of garlic and tomato paste.

Add the sauce mixture and bring to a boil. Add the pasta and cook to al dente according to package instructions. 

Adding sauce and uncooked ziti to a pot to make burrata pasta.

Stir in the prosciutto and the Parmesan cheese. Add dollops of burrata on top. Cover and let it heat through. Serve!

Adding prosciutto and burrata to a pot of Burrata pasta with ziti.

Pro Tips

  • Burrata: I use Belgioioso Burrata, I find it in the same section as the fancier cheeses (with the blocks of Parmesan/Romano, fresh mozzarella, feta, etc.) 
  • Parmesan: Grate the Parmesan from a block so that it melts well in the sauce. I use Belgioioso Parmesan.
  • Prosciutto: This adds a nice flavor foundation to the pot to deglaze with wine, as well as a crispy texture and savory flavor. (But it can be a little pricey.) Feel free to substitute with a little thinly sliced ham or some bacon. You can also omit it and just start by reducing wine.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Non alcoholic wine or Chicken broth can be used if you don’t cook with wine.
  • Pasta: Ziti, Penne, Rigatoni, Farfalle, and Cavatappi are all great choices in this dish. Longer pastas like fettuccine and linguine are a little harder to cook in one pot recipes because they need a big pot of water to soften/bend to fit into the pot.
  • Tomato Paste: I use these tomato paste tubes to measure out customized amounts of tomato paste.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The pasta & sauce freezes and reheats well, but the burrata is best served fresh or reheated from refrigerated leftovers.

Close up view of Burrata pasta with seasoned tomato sauce and creamy burrata cheese on top.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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Burrata Pasta on a white plate with fresh basil on the side and creamy burrata cheese on top.

Burrata Pasta

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 people
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This Burrata Pasta has a flavorful tomato sauce with dollops of creamy burrata and bites of crispy prosciutto. It's a gourmet-style meal that's also easy to make in one pot.

Ingredients

US Customary - Metric

Sauce

  • 2 ½ cups beef broth, can sub chicken broth
  • ¾ cups half and half
  • 2 teaspoons Worcestershire sauce
  • ¾ teaspoon EACH: dried oregano, basil, parsley, mustard powder

Pasta, Burrata, etc.

  • 4 oz. prosciutto
  • 2 teaspoons olive oil
  • ½ cup dry white wine, see notes
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 oz. tomato sauce
  • ½ cup Parmesan cheese, freshly grated
  • ½ lb. ziti, see notes
  • 2 (4 oz.) Burrata balls

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Heat the olive oil over medium heat and add the prosciutto. Let it reduce and cook until crispy, about 5-7 minutes. Increase the heat slightly during cooking if needed. Remove and set aside. Roughly chop once cooled.
  • Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” any brown remnants from bottom and sides of the pot, this will give the sauce more flavor. Reduce the wine by half, about 4 minutes.
  • Add the butter and garlic and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes.
  • Add the tomato sauce, followed by the sauce mixture from step 1. Bring to a boil and add the pasta. Bring it back to a boil and cook uncovered according to package instructions. Slide a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling.
  • Taste-test the pasta for doneness before proceeding.
  • Reduce the heat to low and stir in the chopped prosciutto. Gradually stir in the Parmesan cheese until combined. Break the burrata with a spoon and add dollops of it on top of the pasta.
  • Cover the pot and remove it from the heat. Let it stand for 1-2 minutes to allow the burrata to heat through. Garnish options include red pepper flakes, fresh basil, and freshly cracked pepper. Serve!

Notes

Pro Tips:
  • Burrata: I use Belgioioso Burrata, I find it in the same section as the fancier cheeses (with the blocks of Parmesan/Romano, fresh mozzarella, feta, etc.) 
  • Parmesan: Grate the Parmesan from a block so that it melts well in the sauce. I use Belgioioso Parmesan.
  • Prosciutto: This adds a nice flavor foundation to the pot to deglaze with wine, as well as a crispy texture and savory flavor. (But it can be a little pricey.) Feel free to substitute with a little thinly sliced ham or some bacon. You can also omit it and just start by reducing wine.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Non alcoholic wine or Chicken broth can be used if you don’t cook with wine.
  • Pasta: Ziti, Penne, Rigatoni, Farfalle, and Cavatappi are all great choices in this dish. Longer pastas like fettuccine and linguine are a little harder to cook in one pot recipes because they need a big pot of water to soften/bend to fit into the pot.
  • Tomato Paste: I use these tomato paste tubes to measure out customized amounts of tomato paste.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The pasta & sauce freezes and reheats well, but the burrata is best served fresh or reheated from refrigerated leftovers.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 457kcal, Carbohydrates: 35g, Protein: 19g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 62mg, Sodium: 927mg, Potassium: 434mg, Fiber: 2g, Sugar: 5g, Vitamin A: 756IU, Vitamin C: 5mg, Calcium: 336mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie