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Rigatoni with Sundried Tomatoes and Burrata

Laura Vitale
Cook Time:
25 mins
Prep Time:
10 mins


  • 4 tablespoons extra-virgin olive oil
  • 5 shallots, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 4 ounces chopped sundried tomatoes, packed in oil, drained
  • fresh basil
  • 1/2 cup tomato sauce
  • 1/8 teaspoon dried oregano
  • 1/2 pound rigatoni
  • 1/2 cup freshly grated Parmesan cheese
  • fresh burrata

Chef notes

This is a simple and quick recipe that really tastes like you put a lot of effort into it. I love to make it when time and groceries are minimal. If you don't have burrata cheese, do what I do and add a spoonful of ricotta cheese, since I always tend to have that on hand.

Technique tip: Don't rush the cooking process of the shallots — you need to develop the sweetness by slowly sautéing them so they practically melt in the sauce.

Swap option: Swap onions for shallots, any shape pasta, fresh tomatoes for sundried tomatoes and mozzarella for burrata!




Fill a large pot with water, add a generous pinch of salt and bring to a boil.


In a large skillet or shallow Dutch oven, add the olive oil and shallots along with a small pinch of salt. Sauté until they soften and begin to develop a little color, about 6 minutes. Add the garlic and hot pepper flakes and cook for 1 minute.


Add the sundried tomatoes and some fresh basil and sauté for 3 to 4 minutes. Add the tomato sauce, 1/2 cup of salted boiling water and oregano, and cook on low. Meanwhile, add the pasta to the boiling water and cook 2 minutes shy of al dente.


Add the pasta straight to the sauce, along with some of the starchy water and Parmesan cheese. Increase the heat to medium high and cook for 2 to 3 minutes. Remove from the heat, top with burrata and serve.