Creamy Sun‑Dried Tomato Pasta with Melted Burrata

Creamy Sun‑Dried Tomato Pasta with Melted Burrata is a decadent, flavour‑packed dish that will quickly become a favourite in your home. The rich sauce is built on roasted red peppers, sun‑dried tomatoes and fragrant herbs, then elevated by the silky melt of burrata. Whether you’re cooking for a weeknight dinner or a loved one, this pasta brings warmth, depth and comfort to the table with minimal fuss. Dive in and let the flavours take over.

Why You’ll Love This Creamy Sun‑Dried Tomato Pasta with Melted Burrata

This recipe combines bold and nuanced elements: the smoky sweetness of roasted red peppers, the tangy‑intense punch of sun‑dried tomatoes, the crunch of toasted nuts or seeds, the herbs, garlic and spices—all brought together in a creamy sauce that envelops short‑cut pasta. Then topped with a ball of burrata cheese that melts into the hot sauce—creating a velvety, indulgent texture. It’s elegant yet approachable, decadent yet homey. It’s also easy to customize based on whatever ingredients you already have in your kitchen. You’ll love how it impresses but doesn’t overcomplicate.

Ingredients

• 1 jar roasted red peppers, drained

• ⅓ cup toasted nuts/seeds (walnuts, pumpkin seeds etc)

• 1 tbsp tomato paste

• 2 cloves garlic, smashed

• ¼ cup fresh herbs (basil, oregano or parsley)

• ½ cup extra‑virgin olive oil (you can use the oil from the sun‑dried tomato jar)

• 1 tbsp apple cider or champagne vinegar

• 2 tsp honey

• 2 tsp smoked paprika

• ½–1 tsp cayenne pepper (adjust to heat preference)

• 2 tbsp salted butter

• 1 lb (≈450g) short‑cut pasta (penne, rigatoni, fusilli)

• Kosher salt and freshly cracked black pepper

• ½ cup oil‑packed sun‑dried tomatoes, sliced

• 1 cup grated Parmesan cheese

• 1 cup fresh basil or mixed Italian herbs, chopped

• Chili flakes, to taste

• 2 balls burrata cheese, brought to room temperature

Step‑by‑Step: How to Make Creamy Sun‑Dried Tomato Pasta with Melted Burrata

1. Make the red pepper sauce. In a blender or food processor, combine the drained jar of roasted red peppers (reserve one whole pepper or ~1/3 of the jar for later), the toasted nuts/seeds, tomato paste, crushed garlic, aromatic herbs, rich olive oil, tangy vinegar, a touch of honey, smoky paprika, a dash of cayenne, and a hearty pinch of salt. Blend until smooth (~1 minute).

2. Cook the pasta and sauce. Bring a large pot with sides to medium‑high heat. Add the butter and the blended red pepper sauce, then pour in 3½ cups of water. Bring the mixture to a boil. Add the pasta, season with salt, and cook—stirring often—until the pasta is al dente (about 8–12 minutes). Do not drain the pasta water; it helps bind the sauce. If needed, add additional water so the pasta cooks through and the sauce stays loose.

3. Finish the pasta. Slice the reserved red pepper and stir it into the pot with the pasta along with the sliced sun‑dried tomatoes, grated Parmesan and chopped herbs. Toss everything until very creamy and the sauce coats the pasta beautifully.

4. Add the burrata. Arrange the two burrata balls in a serving bowl. Pour the hot pasta and sauce over the burrata, then gently toss so the burrata begins to melt into the pasta, creating creamy ribbons of cheese throughout.

5. Serve. Top with extra freshly grated Parmesan, chopped herbs and a sprinkle of chili flakes. Season to taste with more salt or pepper. Serve immediately and enjoy!

Helpful Tips

• Use good quality sun‑dried tomatoes (oil‑packed tastes richer) and keep the oil for extra flavour.

• Toasting the nuts or seeds intensifies their flavour; don’t skip that step.

• Reserving some of the pasta cooking water is key: the starchy water helps the sauce emulsify and cling to the pasta.

• Bring the burrata to room temperature so it melts more easily into the hot pasta.

• Adjust the cayenne and chili flakes to control the heat: you want a comforting warmth rather than overpowering spice.

• If the sauce seems too thick before mixing the pasta, thin it with a little additional pasta water until you reach the desired consistency.

• Stir the pasta continuously when cooking in the sauce instead of draining, so the pasta absorbs flavour from the sauce directly.

Substitutions And Variations

• Pasta choice: Use any short‑cut pasta like penne, fusilli, rigatoni or farfalle. Whole wheat or gluten‑free also works.

• Nuts/seeds: If you don’t have walnuts, try pumpkin seeds, almonds or pine nuts.

• Herbs: Mix basil, oregano and parsley for a fuller flavour; or use just one if available.

• Protein addition: Add grilled chicken, shrimp or sautéed mushrooms for a heartier version.

• Vegetable boost: Throw in sautéed zucchini, spinach or roasted asparagus.

• Cheese swap: If you can’t get burrata, use fresh mozzarella, but note the texture will be slightly different.

• Creamier version: For an even richer sauce, stir in ¼ cup heavy cream just before adding the pasta.

• Lighter version: Use less butter, skip extra cream, and increase vegetables like spinach or broccoli to lighten the dish.

Storage Instructions

• Short‑term: Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: Gently reheat in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if it’s thickened. Burrata may not have the same melt after refrigeration, so you could stir in fresh mozzarella or a little cream upon reheating.

• Freezing: Because of the burrata and creamy sauce, freezing is not recommended. Texture changes may affect quality.

Nutritional Information

Approximate nutrition per serving (assuming 4 servings):

• Calories: around ~500–650 kcal depending on portion size and ingredients. For example, a similar sun‑dried tomato cream pasta clocks ~628 kcal per serving.

• The dish is higher in fat (thanks to olive oil, butter, cheese and nuts/seeds) and contains a moderate amount of carbohydrates (from the pasta) and protein (from cheese and optional nuts/seeds).

• A version with fewer creamy elements showed ~400 kcal per serving.

• Nutrients such as lycopene from sun‑dried tomatoes are a bonus: sun‑dried tomatoes retain much of their nutritional value through the drying process.
  Keep in mind your exact values will vary based on ingredient brands, portion size, and any optional add‑ins.

Serving Suggestions

• Serve this pasta right after mixing with burrata so the cheese is at its meltiest.

• Pair with a crisp green salad (rocket/arugula, spinach, shaved Parmesan, lemon vinaigrette) to balance the richness of the pasta.

• A light white wine (e.g., Sauvignon Blanc) or crisp rosé complements the tomato‑cheese flavours well.

• Garnish with extra fresh basil or Italian herbs and a few chili flakes for visual pop and extra flavour.

• For a rustic touch, serve it family‑style in a large shallow dish so everyone can scoop the melted burrata and creamy sauce together.

Frequently Asked Questions About Creamy Sun‑Dried Tomato Pasta with Melted Burrata

Q: Can I use regular tomatoes instead of roasted red peppers?
A: Yes you can, but the roasted red peppers give a sweet‑smoky depth and vivid colour to the sauce. If you substitute with fresh roasted or grilled red bell peppers, you’ll get a closer match. Using plain tomatoes will change the flavour profile slightly and you may want to add a pinch of smoked paprika or a touch of roasted red pepper flakes to mimic the depth.

Q: What if I don’t have burrata—can I still make the dish?
A: Absolutely! If you can’t find burrata, fresh mozzarella or even a good creamy ricotta stirred in at the end will work. However, the unique “melt‑into‑the‑pasta” effect of burrata is part of what makes the dish special, so using burrata where possible is recommended.

Q: How can I lighten the dish for a healthier version?
A: You can reduce the amount of butter, use less grated Parmesan, increase the proportion of vegetables (spinach, zucchini, broccoli), and choose a whole‑grain or legume‑based pasta to boost fibre. The core flavour elements (sun‑dried tomatoes, roasted peppers, herbs) still shine through.

Q: Can I make the sauce ahead of time?
A: Yes — you can blend the red pepper–nut mixture ahead, store it in the fridge for up to 24 hours, and then when ready cook the pasta and finish with the sauce. Add the sun‑dried tomatoes, Parmesan, herbs and burrata right before serving for best texture.

Q: Is this dish vegetarian?
A: Yes—it’s vegetarian as written. If you want to make it vegan, you’d need to substitute the butter and Parmesan (use vegan butter and vegan Parmesan) and replace the burrata (perhaps with a vegan mozzarella alternative). The flavour may shift slightly but the core concept remains.

Conclusion

Thank you for taking the time to explore this recipe for Creamy Sun‑Dried Tomato Pasta with Melted Burrata. I hope you’ll enjoy making and savouring this dish as much as I do—it’s one of those comforting yet elegant meals that feels special without being overly complicated. With minimal fuss, you’ll create layers of flavour, indulgent texture and deliciousness on the plate. I encourage you to share it with loved ones, tweak it to your taste, and savour every creamy, sun‑drenched bite. Happy cooking and thank you for being part of our food‑loving community. May your kitchen be filled with joy, flavour and the warm glow of satisfied smiles!