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This burrata pasta with chili crisp and burst tomatoes is an easy pasta dinner loaded with jammy cherry tomatoes, creamy burrata, parmesan, and just enough heat from the chili crisp. The burst tomato sauce comes together in one skillet while the pasta cooks, giving you a rich, creamy burrata pasta in under 40 minutes with no heavy cream required.
About This Burrata Pasta recipe
This dish is one skillet, one pot, and under 40 minutes, but it tastes as if it took much longer. If you haven’t cooked with burrata before, it’s a fresh Italian cheese with a solid mozzarella-style shell and a soft, milky center that spills out the moment you cut into it. That’s what makes this pasta so creamy without any actual cream in the sauce.
The tomatoes do most of the work here. Cooking them low and slow over medium-low heat for 20 to 25 minutes turns a pile of cherry tomatoes into a jammy, glossy sauce. The chili crisp blooms right in the olive oil with the garlic and shallot before the tomatoes even go in, so the flavor builds from the very first step.
Reserved pasta water is what pulls the parmesan into a smooth sauce instead of clumping. The burrata goes in last, off the heat, so it melts into the warm pasta instead of seizing up. Momofuku and Fly by Jing are both great chili crisp brands to keep around for this one, since they bring real flavor, not just heat.
Why You’ll Love This Recipe
If you love a pasta that tastes like it took hours but comes together in under 40 minutes, this one’s about to earn a spot in your regular rotation.
- It looks like a date-night pasta without date-night work. You get a gorgeous bowl of creamy burrata pasta without spending the entire evening in the kitchen.
- The sauce is made from fresh tomatoes. No jarred sauce or complicated prep is required to get a rich, glossy consistency.
- You control the spice level. Start small with the chili crisp and add more when you want a bigger kick.
- There are plenty of pasta options. Spaghetti and bucatini are my favorites, but linguine, penne, and rigatoni can all work.
- It’s easy to make your own. Add meat, fresh basil, different pasta shapes, or a splash of white wine depending on what you have around.
- Cleanup stays manageable. You need one pot for pasta cooking and one skillet for the sauce, and that’s about it.
ingredients
Olive oil. Use a good-quality extra virgin olive oil since there’s a generous amount going into the skillet. I wouldn’t swap it for butter here because the olive oil works especially well with the tomatoes and chili crisp.
Garlic and shallot. Fresh garlic cloves and thinly sliced shallot build the savory base of the sauce. Keep the skillet over medium-low heat so they become fragrant without browning or burning.
Chili crisp. I usually reach for Momofuku or Fly by Jing. Start with less if you’re sensitive to spice. Then add more to taste rather than trying to rescue a dish that’s too hot.
Cherry tomatoes. Cherry tomatoes or grape tomatoes both work well for this burst tomato pasta. Look for tomatoes that are ripe and firm, without wrinkled skin or soft spots.
Pasta. Spaghetti and bucatini are my favorite shapes because the long strands get coated in all that creamy tomato sauce. Linguine is another easy swap, or use penne or rigatoni if you prefer short pasta.
Parmesan cheese. Freshly grate the parmesan cheese instead of using the shelf-stable grated kind. Fresh parmesan melts much more smoothly when you stir it together with the hot tomatoes and reserved pasta water.
Scallions. Thinly sliced scallions add a fresh bite that cuts through the richer ingredients. Save a little extra for sprinkling over each bowl right before serving.
Burrata cheese. Fresh burrata is the star of this pasta. Look for it stored in liquid near the fresh mozzarella at the grocery store (Whole Foods, Trader Joe’s, and most Italian markets carry it). Keep it refrigerated until you’re ready to use it. Let it sit at room temp while you make the sauce and pasta before adding it in.
this recipe’s must-haves
A large skillet or pan is where nearly everything happens in this recipe, from blooming the chili crisp to finishing the sauce with the pasta.
You’ll also need a large pot for boiling the pasta. Reserved pasta water is a key part of the sauce.
Keep a set of tongs or a pasta fork nearby for tossing everything together in the skillet. A microplane or fine grater on hand for the parmesan, since freshly grated melts far better than the pre-shredded bag kind.
how to make burrata pasta
Bloom
Heat the olive oil in a large skillet over medium-low heat. Add the garlic, shallot, and chili crisp and cook for 1 to 2 minutes, stirring, until fragrant.
Burst
Add the cherry tomatoes to the skillet with a big pinch of kosher salt and pepper and toss to coat. Cook over medium-low heat for 20 to 25 minutes, until the tomatoes begin to burst and release their juices. Then lower the heat if anything browns too fast, or nudge it up if the tomatoes aren’t bursting. Press a few gently with the back of a spoon to help them along.
Boil
While the tomatoes cook, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, then reserve at least ¼ cup of the pasta cooking water before draining.
Build the Sauce
Add 2 to 3 tablespoons of the reserved pasta water to the skillet with the burst tomatoes. Stir in the grated parmesan cheese until it melts. The sauce will turn smooth and creamy, adding more pasta water as needed to loosen it.
Toss & Finish
Add the warm pasta directly to the skillet and toss well until every noodle is coated. Turn off the heat, then add the burrata, torn into pieces for more coverage or left whole for presentation, and fold it in gently. Taste and adjust salt and pepper.
Serve
Serve immediately in a big bowl, topped with extra sliced scallions and freshly grated parmesan.
Tips for Success
- Keep the heat low and be patient while the tomatoes cook, since rushing them on high heat will scorch the garlic before the tomatoes have a chance to burst
- If the tomatoes still aren’t bursting after 20 minutes, nudge the heat up slightly and press a few with the back of a spoon
- Salt the pasta water generously, since it’s your only real chance to season the noodles themselves
- Reserve pasta water before draining, since the starch in it is what helps the parmesan melt smoothly instead of clumping
- Add the burrata off the heat, not while the skillet is still hot, or it will seize up instead of melting in
- Tear the burrata for more even coverage, or keep it whole for a bigger presentation moment at the table
- Taste and adjust the salt and pepper one more time after the burrata goes in
variations
For a meatier version, brown some Italian sausage or crispy pancetta in the skillet before adding the garlic and shallot.
Fresh mozzarella or ricotta both work as a more budget-friendly options.
A short pasta like penne or rigatoni gives you a chunkier, saucier bite than spaghetti.
A splash of white wine added right after the garlic and shallot, before the tomatoes go in, builds even more depth into the sauce.
If you like it hotter, bump the chili crisp up to 2 teaspoons or more.
More summer pasta recipes to try: Pesto Chicken Pasta Salad I Farmers Market PastaI Creamy Lemon Chicken Pasta I Caprese Bow Tie Pasta Salad
faqs
What is burrata and how is it different from fresh mozzarella?
Burrata has a solid outer shell similar to fresh mozzarella, but once you cut into it, there’s a soft, creamy center. That milky interior is why burrata works so well here. It melts gently into the warm pasta and makes the sauce creamy without requiring heavy cream.
Why do I need pasta water for the sauce?
Pasta water contains starch released while the noodles cook. When you stir some of that starchy water into the tomatoes and parmesan cheese, it helps bring the oil, tomato juices, and cheese together into a smoother sauce. Reserve it before draining because plain water won’t give you quite the same result.
Can I make this burrata pasta without chili crisp?
Yes. You’ll lose some of the heat and savory depth, but the burst tomato pasta will still work. You can add red pepper flakes with the garlic if you’d like some heat without using chili crisp. Or just simply leave the spice out altogether.
Can I use tomato paste instead of fresh tomatoes?
I wouldn’t replace the cherry tomatoes entirely with tomato paste because their juices create the base of the sauce. You could stir in a small spoonful of tomato paste after the garlic and shallot for a deeper tomato flavor, then continue with the cherry tomatoes as written.
How do I store leftover burrata pasta?
Store leftover creamy burrata pasta in an airtight container in the fridge for up to 3 days. The burrata will fully melt into the sauce as it sits, so leftovers will have a different (still delicious) texture than fresh. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce.
Can I make this burrata pasta ahead of time?
The tomato sauce base can be made up to 2 days ahead and stored in the fridge. Reheat the sauce gently, cook the pasta fresh, then add the parmesan, pasta water, and burrata right before serving. The burrata should always go in fresh for the best creamy texture.
What kind of tomatoes are best for burst tomato pasta?
Cherry tomatoes and grape tomatoes both work great. Look for ripe, firm tomatoes without wrinkled skin or soft spots. Multi-colored cherry tomato mixes look especially beautiful in the finished pasta and add a subtle flavor variation.
Need more inspiration for other pasta dishes? Check out my pasta recipes page!
what to serve with this burrata pasta
Crusty bread like this Sourdough Garlic Toast or Air fryer roasted garlic bread is almost a requirement here, since you’ll want something to mop up every bit of the tomato sauce left in the bowl.
A simple arugula salad with a lemon vinaigrette adds some freshness alongside all that richness. Roasted broccolini or asparagus is an easy side dish if you want to round out the plate.
A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, pairs well with the heat from the chili crisp. Honestly, though, this dish is substantial enough to serve as a standalone weeknight dinner without anything else on the table.
How to Store
Store: Store leftover burrata pasta in an airtight container in the fridge for up to 3 days. The burrata will continue to melt into the sauce as it sits. Leftovers will have a smoother texture than fresh.
Reheat: Warm gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Avoid the microwave if possible since it tends to make the pasta gummy and dry out the sauce.
Make ahead tip: The burst tomato sauce base can be made up to 2 days ahead. Cook the pasta fresh and add the burrata right before serving for the best texture.
More Burrata Recipes
If you’re always looking for an excuse to buy more burrata, this Burrata Caprese Salad is a good one to keep in rotation. It’s a no-cook option that leans on ripe tomatoes and good olive oil to let the cheese shine.
Grilled Burrata Pizza takes things in a completely different direction, with the burrata melting into a smoky, charred crust straight off the grill.
And for something a little sweeter, Burrata Peach Salad pairs the cheese with ripe summer peaches for a dish that works as an appetizer or a light lunch.
Finally, if you make this creamy burrata pasta recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Burrata Pasta
equipment
- Large skillet
- Large pot for pasta
- Tongs or pasta fork for tossing
- Microplane or fine grater for parmesan
ingredients
- 1/4 cup olive oil
- 6 garlic cloves minced
- 1 shallot thinly sliced
- 1 to 2 tsp chili crisp Momofuku or Fly by Jing recommended
- 3 cups cherry or grape tomatoes
- Kosher salt and freshly ground black pepper
- 1/2 lb pasta spaghetti or bucatini recommended
- 1/4 cup freshly grated parmesan cheese plus more for garnish
- 1/4 cup scallions thinly sliced, plus more for garnish
- 8 oz burrata cheese
instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic, shallot, and chili crisp and cook for 1 to 2 minutes, stirring, until fragrant.
- Add the cherry tomatoes to the skillet with a big pinch of salt and pepper and toss to coat in the oil. Cook over medium-low heat for 20 to 25 minutes, until the tomatoes begin to burst and release their juices. Keep an eye on the heat and lower it if anything starts to brown too fast, or nudge it up slightly if the tomatoes aren’t bursting. Press a few gently with the back of a spoon to help them along if needed.
- While the tomatoes cook, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve at least ¼ cup of pasta water. Drain and set aside.
- Add 2 to 3 tablespoons of the reserved pasta water to the skillet with the burst tomatoes. Add the grated parmesan and stir until the cheese melts and the sauce is smooth and creamy. Add more pasta water as needed to loosen the sauce.
- Add the drained pasta directly to the skillet and toss well until all the noodles are coated. Turn off the heat.
- Add the burrata, either torn into pieces for more coverage or as one whole ball for presentation, and fold it in gently to your liking. Taste and adjust salt and pepper as needed.
- Serve immediately topped with additional sliced scallions and freshly grated parmesan.
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notes
- Chili crisp: Momofuku and Fly by Jing are my favorite brands here. Start with 1 teaspoon for moderate heat and increase to 2 teaspoons if you like more spice.
- Pasta water: Don’t skip it. The starch helps the parmesan melt into the tomato mixture and creates a smoother sauce.
- Pasta shape: Spaghetti and bucatini work especially well, but linguine, rigatoni, and penne are all good substitutes.
- Burrata: Add it after turning off the heat. The residual warmth softens the cheese without completely melting away its creamy texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The burrata will become fully incorporated into the sauce as it sits.
- Reheating: Warm gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
