Rigatoni Arrabbiata with Burrata Cheese Recipe

Get ready to fall truly, madly, deeply in love with Rigatoni Arrabbiata with Burrata Cheese! This dish is pure comfort right in a bowl, featuring tender rigatoni coated in a fiery, garlicky tomato sauce that’s perfectly balanced by the dreamiest, creamy burrata cheese. Whether you’re feeding a crowd or just yourself after a long day, this recipe brings together the heartiness of pasta, the excitement of spice, and the rich luxury of burrata in every forkful—an Italian dinner that’s simple enough for a weeknight but special enough to impress.

Ingredients You’ll Need

The beauty of Rigatoni Arrabbiata with Burrata Cheese lies in its humble yet high-impact ingredients. Each one has a starring role, creating layers of flavor, texture, and color. Gather these essentials, and you’re halfway to Italian perfection!

• Rigatoni: This tube-shaped pasta is perfect for catching all that spicy sauce—choose bronze-cut if you can for extra texture.
• Whole peeled San Marzano tomatoes: The gold standard for sauce, these tomatoes bring a sweet, rich flavor with gentle acidity for balance.
• Extra-virgin olive oil: This is the foundation of the sauce, lending richness and that lovely Mediterranean depth.
• Yellow onion: Adds subtle sweetness and a savory base to the sauce as it cooks down.
• Garlic: Six big cloves give that essential aromatic punch—don’t hold back!
• Red pepper flakes: The signature Arrabbiata heat, customizable to your spice-loving heart’s content.
• Fresh basil leaves: Torn and stirred in for bright herbal notes and a pop of color.
• Fine sea salt: To draw out every bit of flavor from your tomatoes and pasta water.
• Burrata cheese: The showstopper! Soft, creamy, and irresistibly luxurious atop your spicy pasta.

How to Make Rigatoni Arrabbiata with Burrata Cheese

Step 1: Crush The Tomatoes

Start by popping those San Marzano tomatoes into a large bowl and giving them a good squeeze—use your hands for the most satisfying results. You want lovely chunky pieces, not puree. This fresh-crushed texture is the soul of an authentic Rigatoni Arrabbiata with Burrata Cheese!

Step 2: Begin the Sauce Base

In a large Dutch oven or heavy pot over medium heat, pour in your extra-virgin olive oil. Add the diced onion and cook, stirring now and then, until it’s soft and translucent. The aroma should already be making your kitchen smell incredible.

Step 3: Add Garlic and Heat

Stir in your minced garlic and the full tablespoon of red pepper flakes. Let them toast and bloom for just a few seconds—this releases all their flavor and fiery personality into the base.

Step 4: Simmer the Tomatoes

Pour in your hand-crushed tomatoes (juice included), stir everything together, and bring the mixture to a gentle simmer. Lower the heat and let the sauce go for 45 minutes. The slow cook thickens the sauce and gives those flavors plenty of time to mingle. Stir occasionally, and enjoy the anticipation!

Step 5: Cook the Rigatoni

About 15 to 20 minutes before your sauce is done, bring a giant pot of well-salted water to a rolling boil. Cook the rigatoni until just al dente, according to the package instructions. Don’t forget to reserve about 1/4 cup of the pasta water—it’s the pasta world’s secret sauce booster!

Step 6: Finish and Marry the Flavors

Add the torn basil leaves, salt, and a tablespoon or two of the reserved pasta water into your simmering sauce. If the sauce seems too thick, add another splash of pasta water. Toss in the drained rigatoni and stir well so every tube is saturated in sauce. Let the pasta cook with the sauce on low for 1 to 3 minutes, so all those flavors really become one.

Step 7: Serve with Burrata

Spoon the saucy rigatoni into bowls and crown each portion with a generous piece of burrata cheese. Tear more fresh basil, sprinkle extra red pepper flakes if you dare, and get your forks ready—Rigatoni Arrabbiata with Burrata Cheese deserves to be served immediately!

How to Serve Rigatoni Arrabbiata with Burrata Cheese

Garnishes

Top each serving with torn basil leaves, a drizzle of your best olive oil, and a light flutter of extra red pepper flakes for added kick. The burrata, once gently torn open, will ooze over the pasta, creating those irresistible creamy ribbons against the spicy sauce.

Side Dishes

A simple leafy green salad with a lemony vinaigrette provides the perfect fresh contrast. You can also offer rustic bread, lightly toasted, to mop up every last bit of sauce. A glass of bold red wine ties it all together for an Italian-inspired meal that feels like a celebration.

Creative Ways to Present

For a dinner party, serve Rigatoni Arrabbiata with Burrata Cheese in a giant, shallow platter so guests can help themselves. For something extra special, nestle small mozzarella balls in between the pasta or add roasted cherry tomatoes for a pop of color. Try individual mini cast-iron skillets for a restaurant-worthy presentation right at home.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Rigatoni Arrabbiata with Burrata Cheese (lucky you!), transfer the pasta and sauce to airtight containers. Keep the burrata separate if possible, as it’ll stay fresher this way. Everything will keep beautifully in the fridge for up to 3 days.

Freezing

For longer storage, you can freeze just the sauce. Pour it into freezer-safe containers or bags and lay them flat in the freezer for up to 2 months. When ready to use, thaw in the fridge overnight. It’s best not to freeze the burrata; fresh cheese loses its creamy magic when frozen and thawed.

Reheating

Warm the sauce and rigatoni gently in a large saucepan over low heat, adding a splash of water or a touch more olive oil if it seems dry. Once everything is hot and silky again, serve topped with fresh burrata for a just-made experience.

FAQs

Can I make Rigatoni Arrabbiata with Burrata Cheese less spicy?

Absolutely! Just dial back the red pepper flakes to your preferred level of heat, or omit them entirely for a mild, flavorful tomato pasta that everyone can enjoy. You can always sprinkle more on at the table for spice-loving diners.

What kind of tomatoes should I use if I can’t find San Marzano?

If San Marzano tomatoes are out of reach, opt for the best quality whole peeled tomatoes you can find. If you’re using regular canned tomatoes, consider adding a small pinch of sugar or a drizzle of balsamic vinegar to balance acidity.

Can I use a different pasta shape?

Definitely! While rigatoni is perfect for holding onto the spicy Arrabbiata sauce, other tube shapes like penne or even fusilli will work. Just follow the same cooking directions and enjoy a little twist on the classic.

Is there a vegan option for this recipe?

Yes! Skip the burrata and replace it with a vegan cheese alternative or creamy cashew cheese for a dairy-free version. The sauce itself happens to be vegan, so this adaptation is simple and satisfying.

What herbs work well besides basil?

Besides the classic basil, you could add chopped flat-leaf parsley for freshness or a pinch of oregano for earthiness. Just be careful not to overpower the robust flavors of Rigatoni Arrabbiata with Burrata Cheese.

Final Thoughts

If you’ve never tried Rigatoni Arrabbiata with Burrata Cheese before, now’s the perfect time to dive in! It’s soulful, comforting, and just spicy enough to keep things interesting, all while showing off that luscious burrata finish. Give it a try—you’ll quickly see why this recipe is an obsession-worthy dinner to make again and again.

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