

Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
A classic tomato sauce is made even better with a bit of cream and a delicious topping of burrata. The cherry tomatoes add a bit of sweetness to the sauce and make it feel fresher. It tastes too good to be as easy as it is, and that’s just what we want for a weeknight pasta dinner.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
medium yellow onion, chopped
- 3
cloves garlic, minced
- 1 Tbsp.
tomato paste
- 2 cups
halved cherry tomatoes
- 1
(28-oz.) can crushed tomatoes
- 1/2 cup
heavy cream
- 1/4 cup
packed basil leaves, torn, plus more for serving
Kosher salt
Freshly ground black pepper
Large pinch of red pepper flakes
- 1 lb.
bucatini
- 1/4 cup
finely grated Parmesan, plus more for serving
- 8 oz.
burrata
Directions
- Step 1In a large, high-sided skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to coat veggies. Add cherry tomatoes and cook, stirring occasionally, until just starting to burst, about 5 minutes. Add crushed tomatoes, cream, and basil; season with salt, black pepper, and red pepper flakes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and slightly reduced, about 10 minutes.
- Step 2Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Drain.
- Step 3Add pasta and Parmesan to sauce and toss to combine.
- Step 4Transfer pasta to a platter or divide among bowls. Top with burrata and garnish with more basil and Parmesan.
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