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.
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.