Creamy Burrata Tomato Pasta (Blended Sauce)
This is one of those dinners that feels a little fancy but couldn’t be easier to make. The sauce comes together by blending jammy burst cherry tomatoes with creamy burrata for the silkiest, most flavorful pasta—no heavy cream required. It’s rich, cozy, and comes together in under 30 minutes, making it perfect for busy weeknights when you still want something that feels a little elevated.
It’s also incredibly flexible—keep it simple for the kids or dress it up with a little heat for yourself. Add some diced Calabrian chili or crushed red pepper flakes in the last few minutes of sautéing.
Ingredients You'll Need
- 10 oz pasta (rigatoni, shells, or bucatini)
- 1 lb cherry tomatoes (about 1 1/2 pints)
- 3–4 cloves garlic, thinly sliced or smashed
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp tomato paste
- 1 1/2 tsp honey
- Burrata (8 oz)
- ½–¾ cup reserved pasta water
- 1/3 cup grated parmesan
- Salt, to taste
Optional:
- pinch red pepper flakes
- Calabrian chili
- fresh basil or spinach
How to make this Creamy Burrata Tomato Sauce
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve about 1 1/2 cups of pasta water, then drain.
2. Make the tomato base
In a large skillet, heat olive oil and butter over medium heat. Add cherry tomatoes, garlic and a pinch of salt. Cook, stirring occasionally, until the tomatoes burst and become soft and jammy, about 8–12 minutes.
Stir in tomato paste, honey and any spices and cook for another 2 minutes.
3. Blend the sauce
Transfer the tomato mixture to a blender. Add the burrata and ½ cup of reserved pasta water. Blend until smooth and creamy.
4. Toss the pasta
Return the sauce to the skillet over low heat. Stir in parmesan. Add the cooked pasta and toss to coat. Add more pasta water as needed until the sauce is glossy and coats the pasta evenly.
5. Finish and serve
Taste and adjust salt as needed. Serve warm topped with fresh basil, a drizzle of olive oil, or extra burrata.
FAQS
Can I use a different type of pasta?
Yes! Short pasta like rigatoni or shells works best because the sauce clings really well. You can also use long pasta like bucatini or spaghetti.
Do I have to use burrata?
Burrata gives the sauce its ultra-creamy, rich texture, but you can also use:
- ricotta (milder, softer texture)
- a mix of cottage cheese + burrata (higher protein option)
Can I make this without a blender?
Yes, you can use an immersion blender directly in the pan. The sauce will be slightly more rustic, but still delicious. A regular blender gives the smoothest, creamiest result.
Is this recipe kid-friendly?
Very! The base sauce is mild, creamy, and slightly sweet from the tomatoes. If you want to add spice (like red pepper flakes or chili oil), add it to individual servings instead of the whole pan.
How do I make the sauce thicker or thinner?
- Too thick → add more reserved pasta water
- Too thin → simmer gently for a few minutes or add a little parmesan
The sauce should look slightly loose in the pan—it will thicken as it sits.
Can I add protein?
Definitely. This pasta pairs well with:
- shredded or grilled chicken
- crispy chicken cutlets
- shrimp
- white beans for a vegetarian option
Can I make this ahead of time?
You can make the sauce ahead, but it’s best tossed with pasta right before serving for the best texture.
Freezing + Storage
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating:
Reheat gently on the stove or in the microwave with a splash of water or milk to loosen the sauce. The sauce will thicken as it sits, so this step is key.
Can you freeze this pasta?
It’s best to freeze the sauce separately, not fully mixed with pasta.
To freeze the sauce:
- Let the sauce cool completely
- Transfer to an airtight container or freezer-safe bag
- Freeze for up to 2 months
To use from frozen:
- Thaw overnight in the fridge
- Reheat gently on the stove
- Add a splash of water, broth, or milk to bring it back to a creamy consistency
- Toss with freshly cooked pasta
Note:
Because of the burrata, the texture may change slightly after freezing, but it will still be creamy and delicious once reheated and loosened.
Ingredients
- 10 oz pasta rigatoni, shells, or spaghetti
- 1 lb cherry tomatoes about 1 1/2 pints
- 3-4 cloves garlic smashed or sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp tomato paste
- 1 1/2 tsp honey
- burrata 8 oz
- 1 cup reserved pasta water
- 1/2 cup grated parmesan
- Salt to taste
Optional:
- pinch red pepper flakes
- Calabrian chili
- fresh basil or spinach
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve about 1 1/2 cups of pasta water, then drain.
Make the tomato base
- In a large skillet, heat olive oil and butter over medium heat. Add cherry tomatoes, garlic and a pinch of salt. Cook, stirring occasionally, until the tomatoes burst and become soft and jammy, about 8–12 minutes.
- Stir in tomato paste, honey and any spices and cook for another 2 minutes.
Blend the sauce
- Transfer the tomato mixture to a blender. Add the burrata and ½ cup of reserved pasta water. Blend until smooth and creamy.
Toss the pasta
- Return the sauce to the skillet over low heat. Stir in parmesan. Add the cooked pasta and toss to coat. Add more pasta water as needed until the sauce is glossy and coats the pasta evenly.
Finish and serve
- Taste and adjust salt as needed. Serve warm topped with fresh basil, a drizzle of olive oil, or extra burrata.