Description
A quick and flavorful pasta dish featuring rigatoni tossed in spicy pesto sauce and topped with creamy burrata cheese.
Ingredients
Scale
- 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