Burrata Pasta
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.
Servings: 6 people
Calories: 457kcal
Ingredients
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:
Storage
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- 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.
- Serve this with No Knead Bread and Olive Oil Bread Dip, and try my Spaghetti Pie recipe next!
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