Creamy Romesco Sauce Pasta with Burrata Recipe
This Creamy Romesco Sauce Pasta with Burrata is a quick and delicious dinner featuring al dente bucatini pasta tossed in a rich, bold, and spicy romesco sauce, finished with creamy, luscious burrata cheese. The dish is easy to prepare in just 15 minutes, making it perfect for a flavorful and satisfying weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Italian Fusion
Ingredients
Pasta and Sauce
- 3/4 cup romesco sauce
- 8 oz bucatini pasta noodles, or spaghetti
- 2 Tablespoons unsalted butter
- 1/2 cup pasta water, more or less as needed
- Salt, to taste
Toppings
- 4 oz burrata cheese, torn into pieces
- Flaky sea salt (for garnish)
- Fresh parsley or basil (for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Prepare Romesco Sauce: If you don’t already have romesco sauce prepared, make it ahead of time following your preferred recipe or use a store-bought version.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions but stop a minute or two before it reaches al dente. Reserve 1/2 cup of pasta water before draining.
- Combine Sauce and Butter: In a large skillet, melt the unsalted butter over medium heat. Add the romesco sauce and stir together with the melted butter to create a rich sauce base.
- Add Pasta Water: Stir in the reserved pasta water gradually, bringing the mixture to a simmer. Adjust the amount of pasta water to reach your desired sauce consistency.
- Mix Pasta and Sauce: Transfer the slightly undercooked noodles into the skillet with the sauce. Toss to coat the pasta evenly and continue cooking in the skillet until the noodles are perfectly al dente, adding additional pasta water as needed to loosen the sauce.
- Add Burrata Cheese: Either stir the torn burrata cheese directly into the pasta in the skillet for a creamy texture or plate the pasta and place the burrata pieces on top.
- Garnish and Serve: Sprinkle flaky sea salt on the burrata cheese, garnish with fresh parsley or basil, and add red pepper flakes if desired for a little heat. Serve immediately for best texture and flavor.
Notes
- Reserve pasta water to adjust sauce consistency easily—you can add more or less depending on how thick or thin you prefer your sauce.
- Using bucatini noodles offers a nice chew and shape, but spaghetti works well as a substitute.
- Tearing the burrata instead of slicing allows it to melt beautifully into the pasta.
- Romesco sauce can be made ahead and stored refrigerated for up to a week to save preparation time.
- Adjust red pepper flakes to your heat preference or omit if you want a milder dish.
