Homemade Burrata Pasta

I used to think burrata was one of those fancy ingredients reserved for restaurants with cloth napkins and servers who describe every dish in detail. Then I discovered you can buy it at most grocery stores, and it’s actually pretty affordable if you’re feeding a regular family dinner instead of a crowd.

The thing about burrata is that it doesn’t need much to shine. Sure, you could just tear it over some tomatoes and call it a day. But when you toss it with pasta that’s been simmered in a rich, tomatoey sauce with prosciutto and garlic? That creamy center melts right into the noodles and creates this sauce situation that’s hard to explain until you’ve tried it. It’s the kind of dinner that feels special on a random Tuesday.

What Kind of Burrata Should I Use?

Fresh burrata is what you’re looking for here, and you’ll typically find it in the specialty cheese section of your grocery store rather than with the regular mozzarella. The balls usually come packed in water or whey to keep them fresh, and they should feel soft and slightly heavy when you pick them up. If you can’t find burrata at your regular store, try a specialty Italian market or even Trader Joe’s, which often carries it at a good price. Just make sure to use it within a day or two of purchasing since fresh burrata doesn’t have a long shelf life once you bring it home.

Options for Substitutions

This pasta recipe is pretty forgiving when it comes to swaps:

• Burrata: This is the star of the dish, so I’d recommend keeping it if possible. But if you can’t find burrata, fresh mozzarella works in a pinch – just tear it into pieces and add it at the end so it gets nice and melty.
• Prosciutto: You can swap this with pancetta, bacon, or even thinly sliced ham. If using bacon, you might want to drain off some of the excess fat before continuing with the recipe.
• Ziti: Any short pasta shape works great here – try penne, rigatoni, or even shells. The cooking time should stay about the same.
• White wine: If you don’t cook with wine, replace it with an equal amount of additional broth plus a squeeze of lemon juice for that bright, acidic note.
• Half and half: Heavy cream makes this richer, while whole milk lightens it up. Either way works fine, though milk will give you a slightly thinner sauce.
• Parmesan cheese: Freshly grated is best here since it melts smoothly into the sauce. Pre-grated can work but might make the sauce a bit grainy.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this one-pot pasta is not using enough liquid or letting it evaporate too quickly, which will leave you with undercooked, crunchy pasta – keep an eye on the pot and add a splash of broth if things look too dry before the pasta is tender.

When reducing the wine, make sure to let it cook for the full 4 minutes so the alcohol burns off completely, otherwise you’ll end up with a harsh, boozy taste that overpowers the other flavors.

Don’t skip cooking the tomato paste for those 2 minutes before adding the sauce, as this step removes the raw, metallic taste and brings out a deeper, sweeter flavor.

Finally, resist the urge to stir the burrata once you place it on top – let it sit undisturbed so it warms through and gets creamy without breaking apart into stringy bits throughout the pasta.

What to Serve With Burrata Pasta?

This rich and creamy pasta is filling on its own, but a simple arugula salad with lemon vinaigrette is perfect for cutting through all that richness. I love serving it with garlic bread or a warm baguette on the side – you’ll want something to mop up that delicious sauce. A light Caesar salad also works great here, or you could go with roasted vegetables like asparagus or broccolini if you want to add some greens to your plate. For wine lovers, the same dry white wine you used in the recipe pairs beautifully with this dish.

Storage Instructions

Store: Keep any leftover pasta in an airtight container in the fridge for up to 3 days. I’d recommend storing the burrata separately if you can, since it’s best enjoyed fresh. The pasta might absorb some of the sauce as it sits, so you may want to add a splash of broth when reheating.

Reheat: Warm up your pasta on the stovetop over medium-low heat with a little extra broth or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one. Add fresh burrata on top right before serving for the best creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 65-75 g
• Fat: 90-105 g
• Carbohydrates: 140-155 g

Ingredients

For the sauce base:

• 2.5 cups beef broth
• 3/4 cup half and half
• 2 tsp worcestershire sauce
• 3/4 tsp oregano
• 3/4 tsp basil
• 3/4 tsp parsley
• 3/4 tsp mustard powder
• 1/2 tsp honey

For the pasta:

• 4 oz prosciutto (sliced into thin ribbons)
• 2 tsp olive oil
• 1/2 cup dry white wine
• 1.5 tbsp unsalted butter
• 4 garlic cloves (freshly minced)
• 3 tbsp tomato paste
• 8 oz tomato sauce
• 2/3 cup freshly grated parmesan cheese
• 1/2 lb ziti
• 8 oz burrata cheese (room temperature)

For the garnish (optional):

• red pepper flakes
• fresh basil (torn)
• freshly cracked black pepper

Step 1: Prepare the Mise en Place and Cook the Prosciutto

• 4 garlic cloves, freshly minced
• 4 oz prosciutto, sliced into thin ribbons
• 2 tsp olive oil
• 8 oz burrata cheese, torn into pieces

Mince your garlic cloves and set aside.

Cut the prosciutto into thin ribbons.

Heat 2 teaspoons of olive oil in a large pot over medium-high heat and add the prosciutto ribbons, cooking for 5-7 minutes, stirring occasionally, until the edges are crispy and it has rendered its fat.

Transfer the cooked prosciutto to a paper towel-lined plate to drain, leaving the flavorful oil in the pot.

While the prosciutto cooks, tear your burrata cheese into bite-sized pieces and set at room temperature so it’s ready to add at the end.

Step 2: Build the Sauce Base with Wine, Garlic, and Tomato Paste

• 1/2 cup dry white wine
• 1.5 tbsp unsalted butter
• 4 garlic cloves, freshly minced
• 3 tbsp tomato paste

To the pot with the prosciutto oil still over medium-high heat, add the dry white wine and let it reduce for 4 minutes, scraping up any browned bits from the bottom—this concentrates the wine’s acidity and flavor.

Lower the heat to medium, add the butter and minced garlic, cooking for about 1 minute until fragrant.

Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly and develop deeper flavor.

I like to let the tomato paste cook in that butter and garlic mixture because it removes the raw taste and adds a rich, concentrated sweetness to the sauce.

Step 3: Create the Complete Sauce and Add Pasta

• 2.5 cups beef broth
• 3/4 cup half and half
• 2 tsp worcestershire sauce
• 3/4 tsp oregano
• 3/4 tsp basil
• 3/4 tsp parsley
• 3/4 tsp mustard powder
• 1/2 tsp honey
• 8 oz tomato sauce
• 1/2 lb ziti

Combine the beef broth, half and half, worcestershire sauce, oregano, basil, parsley, mustard powder, and honey in a bowl to create your sauce mixture.

Pour this into the pot along with the tomato sauce, stirring well to combine all the flavors.

Add the dry ziti pasta directly into the sauce and stir to coat.

Bring the mixture to a boil, then reduce heat to medium and cook according to the package directions, stirring occasionally to prevent sticking and ensure even cooking.

The pasta will absorb the flavorful liquid as it cooks, creating a creamy, herb-infused dish.

Step 4: Finish the Sauce with Prosciutto and Parmesan

• cooked prosciutto from Step 1
• 2/3 cup freshly grated parmesan cheese
• freshly cracked black pepper

Once the pasta is cooked through and most of the liquid has been absorbed, reduce the heat to low.

Stir in the cooked prosciutto from Step 1 and the freshly grated Parmesan cheese, combining gently until the cheese melts and creates a silky sauce.

Taste and adjust seasoning with freshly cracked black pepper as needed.

I always add the cheese off-heat or on very low heat to prevent it from becoming grainy or clumping.

Step 5: Top with Burrata and Finish with Garnishes

• burrata cheese from Step 1, torn into pieces
• fresh basil, torn
• red pepper flakes

Remove the pot from heat and scatter the room-temperature burrata pieces over the top of the hot pasta, distributing them evenly.

Cover the pot with a lid and let it sit for 1-2 minutes off the heat—this allows the burrata to slightly warm and soften without fully melting, creating creamy pockets throughout the dish.

Garnish with torn fresh basil and red pepper flakes to taste, then serve immediately while the pasta is still hot and the burrata is perfectly creamy.

Homemade Burrata Pasta

Delicious Homemade Burrata Pasta recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

For the sauce base

• 2.5 cups beef broth
• 3/4 cup half and half
• 2 tsp worcestershire sauce
• 3/4 tsp oregano
• 3/4 tsp basil
• 3/4 tsp parsley
• 3/4 tsp mustard powder
• 1/2 tsp honey

For the pasta

• 4 oz prosciutto (sliced into thin ribbons)
• 2 tsp olive oil
• 1/2 cup dry white wine
• 1.5 tbsp unsalted butter
• 4 garlic cloves (freshly minced)
• 3 tbsp tomato paste
• 8 oz tomato sauce
• 2/3 cup freshly grated parmesan cheese
• 1/2 lb ziti
• 8 oz burrata cheese (room temperature)

For the garnish (optional)

• red pepper flakes
• fresh basil (torn)
• freshly cracked black pepper

Instructions

 

• Mince your garlic cloves and set aside. Cut the prosciutto into thin ribbons. Heat 2 teaspoons of olive oil in a large pot over medium-high heat and add the prosciutto ribbons, cooking for 5-7 minutes, stirring occasionally, until the edges are crispy and it has rendered its fat. Transfer the cooked prosciutto to a paper towel-lined plate to drain, leaving the flavorful oil in the pot. While the prosciutto cooks, tear your burrata cheese into bite-sized pieces and set at room temperature so it's ready to add at the end.
• To the pot with the prosciutto oil still over medium-high heat, add the dry white wine and let it reduce for 4 minutes, scraping up any browned bits from the bottom—this concentrates the wine's acidity and flavor. Lower the heat to medium, add the butter and minced garlic, cooking for about 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly and develop deeper flavor. I like to let the tomato paste cook in that butter and garlic mixture because it removes the raw taste and adds a rich, concentrated sweetness to the sauce.
• Combine the beef broth, half and half, worcestershire sauce, oregano, basil, parsley, mustard powder, and honey in a bowl to create your sauce mixture. Pour this into the pot along with the tomato sauce, stirring well to combine all the flavors. Add the dry ziti pasta directly into the sauce and stir to coat. Bring the mixture to a boil, then reduce heat to medium and cook according to the package directions, stirring occasionally to prevent sticking and ensure even cooking. The pasta will absorb the flavorful liquid as it cooks, creating a creamy, herb-infused dish.
• Once the pasta is cooked through and most of the liquid has been absorbed, reduce the heat to low. Stir in the cooked prosciutto from Step 1 and the freshly grated Parmesan cheese, combining gently until the cheese melts and creates a silky sauce. Taste and adjust seasoning with freshly cracked black pepper as needed. I always add the cheese off-heat or on very low heat to prevent it from becoming grainy or clumping.
• Remove the pot from heat and scatter the room-temperature burrata pieces over the top of the hot pasta, distributing them evenly. Cover the pot with a lid and let it sit for 1-2 minutes off the heat—this allows the burrata to slightly warm and soften without fully melting, creating creamy pockets throughout the dish. Garnish with torn fresh basil and red pepper flakes to taste, then serve immediately while the pasta is still hot and the burrata is perfectly creamy.