Description
Rigatoni tossed in a rich, creamy burrata sauce, topped with roasted cherry tomatoes, fresh basil, and a crunchy pistachio topping.
Ingredients
Scale
- 1 lb rigatoni pasta
- 2 pints cherry tomatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 8 oz burrata cheese, torn
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/3 cup shelled pistachios, roughly chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. On a baking sheet, toss cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 20 minutes until blistered.
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and red pepper flakes, cook 1 minute.
- Reduce heat to low. Add heavy cream, Parmesan, and half the burrata. Stir until melted and creamy. Add a splash of pasta water if needed to thin.
- Add cooked rigatoni to the skillet and toss to coat. Remove from heat.
- Top with roasted cherry tomatoes, remaining burrata, fresh basil, and chopped pistachios. Serve immediately.
Notes
For extra crunch, toast the pistachios in a dry skillet for 2 minutes before chopping. Burrata is best added just before serving to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 720
- Sugar: 6g
- Fat: 38g
- Carbohydrates: 65g
- Protein: 28g