Let me tell you about my weeknight hero – rigatoni with burrata. This dish happened by accident one frantic Tuesday when I had half a jar of pesto, some leftover pasta, and a desperate need for comfort food. One taste of that creamy burrata melting into spicy pesto sauce, and I knew I’d stumbled onto something magical. Now it’s my go-to when I want something fancy-tasting without the fuss – ready in 30 minutes flat! The contrast between al dente rigatoni, punchy garlicky pesto, and that luscious burrata center is downright addictive. My friends beg for this recipe whenever they come over, and honestly? I don’t blame them one bit.
Why You’ll Love This Rigatoni with Burrata
This isn’t just another pasta recipe – it’s your new secret weapon for delicious, stress-free dinners. Here’s why it’s become my absolute favorite:
- Lightning fast: From pot to plate in 30 minutes flat – faster than pizza delivery!
- Flavor explosion: That spicy pesto sauce clinging to every rigatoni tube? Pure magic.
- Creamy dreaminess: Burrata’s oozy center takes this from good to “wow” with zero extra effort.
- Weeknight hero: Uses pantry staples plus one fancy-ish ingredient (that burrata!) to feel special.
- Customizable: Dial the heat up or down, swap in different herbs – make it yours!
Trust me, once you try that first forkful of al dente pasta with melting burrata, you’ll understand why this dish gets requested on repeat in my house.
Ingredients for Rigatoni with Burrata
Here’s everything you’ll need to make this showstopper pasta – I promise it’s all simple stuff with one glorious splurge (that burrata!). Measure everything before you start cooking – trust me, it makes the 30-minute timeline actually work:
- 1 lb rigatoni – those tubes are perfect for catching all the sauce
- 1/3 cup olive oil – use the good stuff here, it matters!
- 4 cloves garlic, minced – fresh only, none of that jarred nonsense
- 1/2 tsp crushed red pepper flakes (plus more for topping if you’re brave)
- 1/2 cup pesto – homemade if you’re fancy, store-bought if you’re smart
- 1/2 cup grated Parmesan – the powdery stuff melts better than shreds
- 1/4 cup reserved pasta water (keep about a cup handy just in case)
- Salt + black pepper – to taste, obviously
- 2 balls burrata (or 8 oz) – torn into rustic chunks, not diced
- 2 tbsp chopped fresh basil – for that pop of green freshness
- Optional: lemon zest – just a pinch for brightness
See? Nothing crazy – just a few good ingredients waiting to become something magical. Now let’s get cooking!
How to Make Rigatoni with Burrata
Okay, let’s dive into the magic! This comes together fast, so have everything prepped and ready. I’ve burned one too many garlic cloves rushing around the kitchen – learn from my mistakes!
Cooking the Pasta Al Dente
First, get that pasta water boiling – make it as salty as the sea! Rigatoni needs about 10-12 minutes to hit perfect al dente (still with a tiny bite). Here’s my trick: taste a piece at 9 minutes. And whatever you do, scoop out a cup of that starchy pasta water before draining – it’s liquid gold for your sauce later!
Preparing the Spicy Pesto Sauce
While pasta cooks, heat olive oil in a big skillet over medium. Add garlic and red pepper flakes – stir constantly for just 30-60 seconds until fragrant. Watch closely! Burnt garlic ruins everything. When it smells amazing (but before it browns), kill the heat and stir in pesto and Parmesan. It’ll look thick at first – that’s when you add that reserved pasta water to loosen it up into a glossy, dreamy sauce.
Combining and Serving
Now the fun part! Toss drained rigatoni in the sauce, adding splashes of pasta water until every tube is coated but not swimming. Plate it up quick while hot – the residual heat melts the burrata beautifully. Tear those creamy balls over the top (don’t be neat about it!), sprinkle with fresh basil, extra Parmesan, and more red pepper flakes if you’re feeling spicy. That first bite of warm pasta with cool, oozy burrata? Absolute perfection.
Tips for Perfect Rigatoni with Burrata
After making this dish countless times (and learning from my mistakes), here are my foolproof tips to nail it every time:
- Control the heat: Start with 1/2 tsp red pepper flakes, then add more at the end if you want it spicier. My husband likes it fiery – I prefer mild – this recipe pleases both of us!
- Fresh is best: That basil garnish isn’t just pretty – it adds bright flavor that dried herbs can’t match. I keep a pot on my windowsill just for this recipe.
- No burrata? No problem! Fresh mozzarella works in a pinch (tear it just like burrata), though you’ll miss that glorious creamy center.
- Sauce too thick? Keep adding pasta water a tablespoon at a time until it clings to the noodles perfectly.
- Make it ahead: Prep the sauce components in advance, then just cook pasta and assemble when ready to eat – dinner in 15 minutes flat!
Remember, the best recipes are flexible – tweak this until it’s perfect for YOUR taste buds!
Serving Suggestions for Rigatoni with Burrata
This dish shines all on its own, but if you want to make it a full meal, here’s how I love to serve it:
- Garlic bread soldiers – perfect for scooping up every last bit of that spicy pesto sauce
- Simple arugula salad with lemon vinaigrette to cut through the richness
- Pinch of lemon zest right at the end – brightens up all those deep flavors
- Chilled white wine – something crisp like Pinot Grigio pairs beautifully
For special occasions, I’ll sometimes add grilled shrimp or chicken, but honestly? The pasta with that melty burrata is plenty satisfying all by itself. Just don’t skimp on the fresh basil garnish – it makes all the difference!
Storing and Reheating Leftovers
Okay, confession time – this dish is so good we rarely have leftovers! But if you do, here’s how to keep that burrata happy: Store pasta and burrata separately in airtight containers in the fridge for up to 2 days. When reheating, microwave the pasta in 30-second bursts with a splash of water, then top with fresh burrata (cold from the fridge is fine – it’ll melt from the pasta’s heat). Trying to reheat burrata directly turns it rubbery – learned that the hard way!
Nutritional Information for Rigatoni with Burrata
Just between us? I’m all about flavor first, but here’s the nutritional breakdown for those who like to know (values are estimates and will vary based on your exact ingredients):
- Calories: About 610 per serving
- Fat: 32g (10g saturated)
- Carbs: 60g (4g fiber)
- Protein: 20g
The burrata bumps up the fat content, but hey – that’s where all the creamy magic happens! As my Italian nonna used to say, “Good food is meant to be enjoyed.”
FAQs About Rigatoni with Burrata
Can I use another pasta shape? Absolutely! Penne or fusilli work great, but rigatoni’s tubes are perfect for catching all that saucy goodness. Just stick to similar cooking times so everything finishes together.
How do I make it less spicy? Easy! Skip the red pepper flakes entirely or reduce to 1/4 tsp. The pesto and Parmesan bring plenty of flavor without the heat. You can always add more flakes at the table for spice lovers.
Is store-bought pesto okay? Honestly? I use jarred pesto half the time! Just taste it first – some brands need extra Parmesan or olive oil to balance the flavor. Fresh is wonderful but not essential for this quick weeknight dish.
Can I prep components ahead? You bet! Make the pesto sauce (through step 3) up to 2 days ahead. When ready to eat, just cook pasta, reheat sauce gently, and assemble with fresh burrata. Dinner in 10 minutes flat!
Share Your Rigatoni with Burrata Experience
Now it’s your turn! Did you make it extra spicy? Try a different cheese? I’d love to hear how your version turned out. Leave a comment below or tag me on social – your twists might inspire my next kitchen experiment!
Print
30-Minute Rigatoni with Burrata – Creamy Bliss in Every Bite
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful pasta dish featuring rigatoni tossed in spicy pesto sauce and topped with creamy burrata cheese.
Ingredients
- 1 lb rigatoni
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (plus more for topping)
- 1/2 cup pesto (basil pesto)
- 1/2 cup grated Parmesan (plus more for topping)
- 1/4 cup reserved pasta water (more as needed)
- Salt + black pepper, to taste
- 2 balls burrata (or 8 oz), torn into large pieces
- 2 tbsp chopped fresh basil (for topping)
- Optional: lemon zest, for finishing
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet over medium heat, warm olive oil. Add garlic and red pepper flakes and cook 30–60 seconds until fragrant (don’t brown).
- Stir in pesto and Parmesan. Add 1/4 cup pasta water and mix until glossy and saucy.
- Add drained rigatoni and toss to coat. Add more pasta water a splash at a time until the sauce clings to the pasta. Season with salt and black pepper.
- Plate the pasta and top with torn burrata, chopped basil, extra Parmesan, and more red pepper flakes. (Optional: finish with a pinch of lemon zest.) Serve warm.
Notes
- Adjust red pepper flakes to control spiciness.
- Fresh basil adds brightness to the dish.
- Burrata can be replaced with fresh mozzarella if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg