MoodRecipe.
Rigatoni in blush tomato sauce with torn burrata and basilDate night glow

Dinner · Italian

Blush Tomato Burrata Pasta

A glossy pink tomato sauce, torn burrata, basil, and pepper, date night drama in 30 minutes.

30 minutesRelaxed difficulty24g protein
Why it fits

The blush color and creamy finish feel celebratory without requiring restaurant quality effort.

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01 Gather

Ingredients

Makes 2 generous servings

  • 10 oz rigatoni
  • 1½ cups tomato passata
  • ⅓ cup cream
  • 1 burrata
  • 2 garlic cloves
  • Fresh basil
  • Chili flakes

02 Make

The good part

  1. 01

    Boil pasta in well salted water; reserve ¾ cup pasta water.

  2. 02

    Sauté garlic, add passata, and simmer 8 minutes.

  3. 03

    Stir in cream, pasta, and enough pasta water for gloss.

  4. 04

    Top with torn burrata, basil, pepper, and chili flakes.

03 Know before you cook

Small details, better dinner.

Practical notes for getting the texture right, adapting the ingredients, and saving what is left.

Technique notes
  • Undercook rigatoni by one minute so it finishes in the sauce without becoming soft.
  • Let burrata lose its refrigerator chill while the sauce cooks for a creamier finish.
Useful swaps
  • Casarecce or penne can replace rigatoni.
  • Whole milk ricotta or torn fresh mozzarella can stand in for burrata.
Storage & reheating

Refrigerate the sauced pasta for up to 3 days. Add fresh burrata only after reheating.

Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.

Per serving, approximately

650 calories24g protein6g fiber
Nutrition is an estimate and may vary with brands and portions.

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