Ingredients
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12 oz (340g) pasta (penne, spaghetti, or fusilli)
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 can (14 oz) diced tomatoes (or 2 cups fresh cherry tomatoes, halved)
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2 cups vegetable or chicken broth
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½ cup heavy cream
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon red pepper flakes (optional)
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1 teaspoon dried Italian herbs or 1 tablespoon fresh chopped basil
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2 tablespoons grated Parmesan cheese
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1 ball burrata cheese (about 6–8 oz), for serving
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Fresh basil leaves, for garnish
Instructions
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Cook Pasta in One Pot:
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In a large skillet or pot, heat olive oil over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Add pasta, diced tomatoes, broth, salt, pepper, and red pepper flakes.
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Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is cooked and liquid has slightly thickened.
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Add Cream and Cheese:
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Stir in heavy cream, Parmesan cheese, and chopped basil.
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Cook for another 2–3 minutes until sauce is creamy and well combined.
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Serve with Burrata:
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Divide pasta among plates.
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Place a piece of burrata on top of each serving, letting it melt slightly into the pasta.
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Garnish with fresh basil leaves and a drizzle of olive oil.
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Notes
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For a lighter version, use half-and-half instead of heavy cream.
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Add sautéed spinach or roasted cherry tomatoes for extra veggies.
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Burrata can be substituted with fresh mozzarella if needed.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 500