Creamy Tomato Burrata Pasta
The simple tomato sauce is made using San Marzano tomatoes, which are simmered for a couple of hours with sweet yellow onions. Heavy cream is added to the tomato sauce for additional flavor and decadence. Then, the pasta is topped with creamy burrata cheese and a savory bread crumb topping for a little crunch.
Ingredients
- 1 pound dried pasta or 1.5 pounds fresh pasta
- 8 ounces burrata cheese
Sauce
- 2 cans (28 ounces each) San Marzano tomatoes, skin off with any juices
- 2 yellow onions peeled and cut in half
- 1 tablespoon minced garlic
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 1 tsp salt plus more as needed
- 1/2 tsp black pepper plus more as needed
- 2 teaspoons honey
- 1 teaspoon white sugar
- ⅔ cup heavy cream and/or reserved pasta water
- ½ teaspoon red pepper flakes optional
- 2 tablespoons fresh basil chopped
Breadcrumb Topping
- ½ cup dried breadcrumbs
- ¼ cup chopped walnuts
- ¼ cup parmesan cheese grated
- 1 teaspoon minced garlic
- 2 tablespoons extra virgin olive oil
- 2 anchovy fillets in oil, chopped (optional)
- salt and black pepper as needed
Instructions
- In a large sauce pan, heat 3 tablespoons extra virgin olive oil, butter, tomatoes, 1 tablespoon minced garlic, 1 tsp salt, ½ teaspoon black pepper, honey, sugar, and onions on medium high heat. Bring to a boil then reduce heat to low and simmer, uncovered, for 2 hours. Stir occasionally to prevent sauce from sticking to the pan. [While sauce is simmering, make the breadcrumb topping (instruction below) and set aside. Follow package instructions to cook pasta noodles close to when sauce is nearing 2 hours of simmering. Reserve 1 cup pasta water.]
- Remove the onions and discard. Mash the tomatoes using a wooden spoon. If the sauce looks too runny, turn the heat up a bit to let some of the extra liquid cook off. If you need extra liquid, add reserved pasta water (a few tablespoons at a time) to the tomato sauce. Stir in heavy cream and chopped basil. Season with more salt and black pepper as needed. Turn heat off.
- Add cooked, drained pasta to sauce in pan and combine well. Stir in red pepper flakes.
- Plate pasta in a dish or bowl. Top with burrata cheese and bread crumb topping.
Breadcrumb Topping
- Fry chopped anchovies in extra virgin olive oil until mostly dissolved. Add minced garlic, breadcrumbs, and chopped walnuts to oil. Season with salt and black pepper. Toast breadcrumbs and walnuts in oil for 2 to 3 minutes, or until golden brown. Set aside until ready to use.
Notes
If you can't find San Marzano tomatoes, use canned whole or diced tomatoes.
For the breadcrumb topping, I recommend using panko breadcrumbs for extra crunch, but you can use plain breadcrumbs or breadcrumbs with Italian seasoning. Use one anchovy fillet or omit anchovies if you don't like the flavor. The breadcrumb topping will still add a salty, crunchy topping to the pasta even without the anchovies.