15-Minute Burrata Pasta Recipe – Creamy & Irresistible

Oh my gosh, let me tell you about burrata pasta – it’s the dish I make when I want something indulgent but don’t feel like spending hours in the kitchen. The first time I tried it, I couldn’t believe how something so simple could taste so luxurious. That creamy burrata melting into perfectly al dente pasta? Absolute magic.

I discovered this recipe during a trip to Italy, where a tiny trattoria served it with nothing more than garlic, olive oil, and a sprinkle of chili flakes. Fifteen minutes – that’s all it takes to recreate that restaurant-quality experience at home. The secret? Letting the burrata do most of the work, turning ordinary pasta into something silky, rich, and utterly irresistible.

Why You’ll Love This Burrata Pasta

Listen, there’s a reason this dish has become my go-to when I want to impress without stressing. Here’s why you’ll be obsessed:

• 15-minute magic: From pot to plate faster than pizza delivery – perfect for those “I need comfort food NOW” nights.
• Creamy without the cream: That luscious sauce? Pure melted burrata magic. No heavy sauces weighing you down.
• Fancy-feeling but foolproof: Looks like you slaved over a restaurant-worthy dish (I won’t tell it took zero skill).
• Endlessly customizable: Toss in cherry tomatoes, wilt some spinach, or add crispy prosciutto – it’s basically a blank canvas for whatever’s in your fridge.
• The wow factor: That moment when you cut into the burrata and it oozes over the pasta? Pure dinner theater.

Trust me – once you try this, you’ll start keeping burrata in your fridge at all times (I may speak from experience).

The Exact Ingredients You Need for Dreamy Burrata Pasta

Here’s the beautiful thing about this recipe – you only need a handful of ingredients to create something truly spectacular. But let me tell you, quality matters here (especially with the burrata!). Here’s everything you’ll need:

• 8 oz pasta – spaghetti or fettuccine work best here, something sturdy enough to hold that creamy sauce
• 1 ball burrata cheese (8 oz) – splurge on the good stuff from the specialty cheese section if you can
• 2 tbsp olive oil – use your nice extra virgin here, it really makes a difference
• 2 cloves garlic, minced – fresh only, please! None of that jarred stuff
• 1/4 tsp red pepper flakes – or more if you like a little kick (I usually add extra!)
• 1/4 cup fresh basil, chopped – save this for the very end
• Salt and pepper to taste – don’t skip seasoning!

See? Simple ingredients, incredible results. Pro tip: always have these basics stocked and you’re just 15 minutes away from pasta heaven anytime the craving hits.

Equipment Needed for Burrata Pasta

You won’t need any fancy gadgets for this one – just a few basic kitchen essentials you likely already have:

• Large pot for cooking the pasta (I use my trusty 6-quart)
• Sauté pan (a 10-inch skillet works perfectly)
• Colander to drain the pasta (don’t forget to save that starchy water!)
• Chef’s knife for mincing garlic and chopping basil
• Tongs or a pasta fork for tossing everything together

That’s it! No special equipment needed to create this restaurant-worthy dish at home.

How to Make Burrata Pasta

Okay, here’s where the magic happens! Don’t let the simplicity fool you – a few careful steps transform these basic ingredients into something extraordinary. Follow along and you’ll have restaurant-quality pasta in no time.

Cooking the Pasta

First things first – bring a large pot of salted water to a rolling boil. I’m talking water that tastes like the sea here – this is your chance to season the pasta from the inside out. Add your spaghetti or fettuccine and cook until al dente (usually about 1 minute less than the package suggests).

Here’s the non-negotiable step: before draining, scoop out ½ cup of that starchy pasta water and set it aside. This liquid gold will help create the silkiest sauce later. Drain the pasta but don’t rinse it – we want all that starch to help the sauce cling perfectly.

Preparing the Garlic Oil

While the pasta cooks, heat your olive oil in a large skillet over medium-low heat (we don’t want any burnt garlic disasters!). Add the minced garlic and red pepper flakes, stirring constantly for just about 1 minute until fragrant but not browned.

When you catch that first whiff of toasty garlic, immediately add the drained pasta to the pan. Toss everything together so each strand gets coated in that garlicky, slightly spicy oil. The smell at this point is absolutely intoxicating!

Combining with Burrata

Now for the star of the show! Place the whole burrata ball right on top of the pasta in the warm pan. Let it sit for just 30 seconds to soften slightly – you’ll see it start to melt beautifully.

Using your tongs, gently break open the burrata and stir it into the pasta, adding splashes of that reserved pasta water as needed to create a creamy, cohesive sauce. The more you stir, the creamier it gets! Finish with a generous sprinkle of fresh basil, salt, and pepper.

That’s it – you’ve just created pasta perfection in about the time it takes to boil water!

Tips for Perfect Burrata Pasta

After making this dish more times than I can count, here are my foolproof tips for burrata pasta perfection:

• Burrata quality is key – splurge on fresh, high-quality burrata from the cheese counter. The creamier, the better!
• Watch that garlic – it burns quickly, so keep the heat medium-low and stir constantly.
• Pasta water hack – if the sauce thickens too much, add hot water by the tablespoon to loosen it up.
• Taste as you go – adjust salt, pepper, and red pepper flakes to your preference.
• Add veggies last – if using spinach or tomatoes, toss them in just before serving to keep them fresh.

Remember – the simpler you keep it, the more the burrata can shine!

Variations of Burrata Pasta

Oh, the possibilities! While I adore the classic version, sometimes I can’t resist playing around with add-ins. Try tossing in halved cherry tomatoes right at the end for bright bursts of sweetness. Wilted baby spinach makes it feel fancier, and crispy prosciutto adds the perfect salty crunch. My friend swears by roasted garlic instead of fresh – whatever makes your taste buds happy!

Serving Suggestions for Burrata Pasta

Okay, let’s talk about how to serve this beauty! I always go for a simple garlic bread on the side – that crispy, buttery crunch is the perfect contrast to the creamy pasta. If I’m feeling fancy, I’ll rub a cut garlic clove on toasted sourdough and drizzle with olive oil right before serving.

For something lighter, a quick arugula salad with lemon vinaigrette balances the richness beautifully. Just toss a handful of arugula with a squeeze of lemon, a glug of olive oil, and a pinch of salt. Sometimes I’ll add shaved parmesan if I’m feeling extra. Honestly though? This pasta shines brightest when served immediately, all on its own, with maybe just an extra sprinkle of basil on top. Pure heaven!

Storing and Reheating Burrata Pasta

Let’s be real – this dish is best fresh, but if you must store leftovers (who has leftovers?!), here’s how: transfer to an airtight container and refrigerate for up to 2 days. When reheating, add a splash of water or milk and warm gently on the stove – microwave heat murders that creamy texture!

Nutritional Information for Burrata Pasta

Okay, let’s talk numbers – because even though this dish tastes like pure indulgence, it’s actually not as heavy as you might think! Here’s the nutritional breakdown per serving (based on using the exact ingredients listed):

• Calories: 550
• Fat: 25g (10g saturated)
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 18g
• Sodium: 300mg
• Sugar: 2g

Now, here’s my little disclaimer – these numbers can vary depending on the exact brands of pasta and burrata you use (some are richer than others!). If you’re watching certain dietary needs, just tweak accordingly – use whole wheat pasta for more fiber, or reduce the olive oil slightly if you’re monitoring fat intake.

But honestly? When I’m digging into this creamy dream of a pasta dish, I’m not thinking too hard about numbers. Life’s too short not to enjoy good burrata!

Frequently Asked Questions About Burrata Pasta

I get asked about this recipe ALL the time – here are the most common questions I hear (and my very opinionated answers!):

Can I use mozzarella instead of burrata?
Oh honey, no – it just won’t be the same! While fresh mozzarella is delicious, burrata has that magical creamy center that makes this dish so special. If you’re in a pinch, try mixing ricotta with a bit of cream to mimic the texture, but trust me – it’s worth seeking out real burrata.

How do I prevent the pasta from drying out?
Two words: pasta water! That starchy liquid is your secret weapon. If your sauce seems too thick, just add the reserved water a tablespoon at a time while tossing. The sauce will loosen right up without becoming watery. Also – serve immediately! This dish waits for no one.

Can I make this ahead of time?
Honestly? This is a “right now” kind of dish. The magic happens when that warm pasta meets the cool burrata. If you must prep components, cook the pasta al dente and toss with a bit of oil, then quickly reheat with a splash of water before adding the burrata.

What if my burrata doesn’t melt properly?
First, make sure your pasta is piping hot when you add the cheese. If it’s still not melting, break it up with your spoon and stir gently – the residual heat will do the trick. Pro tip: room temperature burrata melts better than straight-from-the-fridge cold.

Is this dish too rich?
Not at all! The beauty of burrata pasta is that it feels indulgent without being overly heavy. The olive oil and garlic keep it light, and you can always adjust the amount of cheese to your taste. I find the creaminess is perfectly balanced by the slight heat from the red pepper flakes.

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