Quick Burrata Pasta Recipe
Introduction
This Quick Burrata Pasta is a creamy, flavorful dish perfect for a weeknight dinner. Combining savory prosciutto, tangy tomato sauce, and rich burrata cheese, it comes together in just 30 minutes for an impressive yet easy meal.
Ingredients
- 2.5 cups beef broth
- 1 cup half and half
- 2 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 3/4 tsp mustard powder
- 4 oz prosciutto, sliced into thin ribbons
- 1 tbsp olive oil
- 2/3 cup dry white wine
- 1.5 tbsp unsalted butter
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 8 oz tomato sauce
- 1/2 lb ziti pasta
- 2/3 cup freshly grated Parmesan
- 8 oz burrata cheese
- Fresh basil leaves, chiffonade
- 1/2 tsp red pepper flakes
- 1 tbsp balsamic glaze
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the prosciutto ribbons and cook until slightly crispy, about 3-4 minutes. Remove and set aside.
- Step 2: In the same skillet, melt the butter. Add minced garlic and cook until fragrant, about 1 minute.
- Step 3: Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Step 4: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce for 2-3 minutes.
- Step 5: Add tomato sauce, beef broth, half and half, Worcestershire sauce, dried oregano, basil, parsley, mustard powder, and red pepper flakes. Stir well and bring to a simmer.
- Step 6: Add the ziti pasta directly to the sauce. Cook uncovered, stirring occasionally, until the pasta is al dente and has absorbed much of the sauce, about 12-15 minutes.
- Step 7: Stir in the grated Parmesan and cooked prosciutto. Adjust seasoning with salt and pepper as needed.
- Step 8: Serve pasta topped with spoonfuls of burrata cheese. Garnish with fresh basil chiffonade and drizzle with balsamic glaze.
Tips & Variations
- Use chicken broth instead of beef broth for a lighter flavor.
- Substitute ziti with penne or rigatoni for a similar texture.
- For extra heat, increase the red pepper flakes or add a dash of hot sauce.
- Add a handful of baby spinach or arugula at the end for a fresh, green touch.
- If you don’t have burrata, fresh mozzarella can be a good substitute.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if it thickens. Burrata is best added fresh at serving and not reheated to maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta ahead of time?
You can prepare the sauce and cook the pasta ahead, then combine and heat just before serving. Add the burrata fresh at serving for the best texture.
Is there a vegetarian version of this recipe?
Yes, simply omit the prosciutto and use vegetable broth instead of beef broth. You could add sautéed mushrooms or eggplant for extra flavor and texture.
Print
Quick Burrata Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Quick Burrata Pasta is a luscious and flavorful Italian-inspired dish featuring tender ziti pasta in a rich tomato and beef broth sauce, luxuriously finished with creamy burrata cheese and fresh basil. Ready in just 30 minutes, this recipe combines savory prosciutto, aromatic herbs, and a touch of wine for an elegant yet easy weeknight dinner.
Ingredients
Liquids and Broth
- 2.5 cups beef broth
- 1 cup half and half
- 2/3 cup dry white wine
- 1 tbsp olive oil
- 1 tbsp balsamic glaze
Cheese and Dairy
- 1.5 tbsp unsalted butter
- 2/3 cup freshly grated parmesan
- 8 oz burrata cheese
Meat and Protein
- 4 oz prosciutto, sliced into thin ribbons
Produce
- 4 garlic cloves, minced
- Fresh basil leaves, chiffonade
Pantry Staples and Spices
- 3 tbsp tomato paste
- 8 oz tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 3/4 tsp mustard powder
- 2 tsp Worcestershire sauce
- 1/2 tsp red pepper flakes
Pasta
- 1/2 lb ziti pasta
Instructions
- Prepare the sauce base: Heat olive oil in a large skillet or pan over medium heat. Add the sliced prosciutto and cook until slightly crisp, releasing its flavors into the oil. Next, add the minced garlic and sauté until fragrant, about 1 minute.
- Add the flavorings: Stir in tomato paste and cook for 2 minutes to deepen the flavor. Pour in the dry white wine and allow it to reduce slightly for about 2–3 minutes.
- Build the sauce: Add the beef broth, tomato sauce, half and half, Worcestershire sauce, dried oregano, basil, parsley, mustard powder, and red pepper flakes. Stir well and bring the mixture to a gentle simmer.
- Cook the pasta: In a separate pot, bring salted water to a boil and cook the ziti pasta according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
- Combine pasta and sauce: Add the drained pasta to the sauce pan and stir to coat. If the sauce is too thick, add a little reserved pasta water to loosen it. Add the butter and grated Parmesan cheese, stirring until melted and combined for a creamy texture.
- Finish with burrata and basil: Divide the pasta into serving plates. Top each serving with a generous portion of burrata cheese. Garnish with fresh chiffonade basil leaves and drizzle with balsamic glaze for a touch of sweetness and acidity.
- Serve immediately: Enjoy the Quick Burrata Pasta hot for the best experience of creamy cheese melting into a rich tomato sauce infused with herbs and prosciutto.
Notes
- Use high-quality burrata cheese for the best creamy texture and flavor.
- If you prefer a vegetarian version, omit the prosciutto and use vegetable broth instead of beef broth.
- Reserve pasta water to adjust the sauce consistency as needed.
- You can substitute ziti pasta with penne or rigatoni if preferred.
- Adjust red pepper flakes according to your desired spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Burrata pasta, quick pasta recipe, creamy tomato pasta, prosciutto pasta, Italian pasta dish
