Creamy Burrata Pasta -

I can’t remember the last time I had so many messages about a single dish! This is the kind of thing I make for myself or my mom when she comes over, easy comfort food. I was astounded to see how many of you wanted this recipe!

This sauce is super simple, especially if you have an immersion blender. (I’m not a gadget girl but an immersion blender to me is absolutely a kitchen essential.) This sauce starts as most good sauces do, with sautéing an onion and garlic. Next is one of my pantry secret ingredients: fire roasted tomatoes. (I only had one can on hand when I made this so feel free to substitute diced tomatoes but trust me, fire roasted is the best.)

Blend that up with a handful of fresh basil, season to taste, add the pasta, then add burrata to melt on top. YUM! If you can’t find burrata, you can substitute mozzarella but there’s just something about ultra-creamy burrata that sends this pasta over the top. Be sure to have crusty bread on hand to slop up this sauce. You’re going to want it!

Creamy Burrata Pasta
1/2 Tbsp olive oil
1 pound pasta
1 cup white onion, chopped
2 garlic cloves, chopped
2-15 oz cans fire roasted tomatoes
2-3 basil sprigs, stems removed
1/2 cup heavy cream
2 large burrata balls

Cook pasta in salted water according to package directions.
While pasta is cooking, sauté onion in olive oil until soft, about ten minutes. Add garlic, cook another minute or two, then deglaze the pan with a splash of pasta water.
Add two cans of tomatoes and fresh basil. Use an immersion blender to blend the sauce. Add cream and blend until smooth. (If you don’t have an immersion blender, pour mixture into a blender and blend until smooth, then pour back into the pan.) Give the sauce a taste and season with salt and pepper to taste.
Drain pasta and add to sauce. Gently break burrata and add to pasta, allowing it to melt onto the pasta. Serve immediately.

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