This easy creamy tomato pasta uses Paccheri Rigati, a long tube pasta similar to rigatoni, for a dish that’s simple to make but feels fancy.
I found this pasta at my local ALDI and it reminded of a dish we ate at La Pecora Bianca in New York City. It was this ultra creamy tomato pasta topped with basil and ball of burrata cheese.
The burrata here is optional and the dish tastes incredible without it. But if you want to make this dish feel like it came out of a restaurant, adding the burrata takes it to the next level.
Ingredients
- Paccheri Rigati: This pasta can be found at specialty food stores or online. You can use rigatoni or penne for an equally delicious option.
- Onion and garlic: The aromatic base of every sauce.
- Tomato paste: Using this concentrated tomato flavoring, allows us to make the sauce in just minutes without having to simmer tomatoes for a long time. It is one of my favorite flavor boosters and recipe shortcuts.
- Oil and butter: Oil and butter work together to add flavor and caramelize the aromatics.
- Heavy Cream: Adds silky texture to the pasta.
- Burrata: Optional but highly recommended. This mozzarella-encased cheese has a creamy center that is irresistible.
How to make this pasta
Start by boiling the pasta in salted water. This pasta takes a bit longer to cook, keep a close eye on it.
Add the oil and onion to a deep skillet. Cook for about 3-5 minutes over medium heat until fragrant and slightly caramelized. Don't step away as it can burn quickly.
Add the garlic and cook for 1 more minute. Add the tomato paste and allow it to caramelize for about 2-3 minutes until it changes from bright to a deep red color.
At this point your pasta should be almost ready. Add about 1 cup of pasta water to the tomato sauce. Add salt to taste.
Reduce the heat to low, add the butter to the tomato sauce and check the pasta. If fully cooked (al dente), use a slotted spoon to transfer the pasta to the sauce.
Coat the pasta with the sauce and add the cream. Increase heat to medium, add more pasta water in small amount as needed.
Serve with fresh parmesan cheese, basil and burrata (season with pepper, flaky salt and olive oil).
Paccheri Rigati Pasta in Tomato Sauce
Ingredients
- 8 ounces Paccheri Rigati pasta ½ a bag
- 2 tablespoons olive oil
- ¼ onion diced
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 cup pasta water
- 1 tablespoon butter unsalted
- ⅓ cup heavy cream
- salt and pepper to taste
- 4 ounces burrata
- basil for garnish
- 2 tablespoons parmesan cheese freshly grated
Instructions
- In a heavy bottom pot, add enough water to cover the pasta and bring to a boil. About 4-6 cups of water.
- Once the water is boiling add salt to taste and add the pasta. Make sure the pasta is fully covered by water and there is about 1 inch extra. Cook according to package instructions about 8-10 minutes.8 ounces Paccheri Rigati pasta
- While the pasta cooks in a sauce pan add the oil and onion and sauté over medium heat for 3-5 minutes, stirring constantly until slightly golden brown.2 tablespoons olive oil, ¼ onion
- Add the garlic and cook for 1 minute.2 cloves garlic
- Add the tomato paste and cook 2-3 minutes until the color changes from bright to deep red.2 tablespoons tomato paste
- Add one cup of the pasta cooking water. Reduce the heat to low, taste the sauce and add salt and pepper.1 cup pasta water, salt and pepper to taste
- Add the butter and stir. Check the pasta and if fully al dente, transfer it to the sauce with a slotted spoon, its ok is more water goes into the sauce.1 tablespoon butter
- Coat the pasta with the sauce and add the cream.⅓ cup heavy cream
- Check if the sauce needs more salt.
- Remove from the heat and serve. Garnish with parmesan and basil. Add the burrata on top and season it with a pinch of flakey salt, pepper and olive oil.basil, 2 tablespoons parmesan cheese, 4 ounces burrata
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