November 8, 2022

Burrata Topped Pasta Amatriciana

Burrata Topped Pasta Amatriciana is one our favorite fall dinners. I start this pasta dish by making a fresh tomato sauce filled with pancetta. Then, I mix the sauce with linguini and top it with creamy burrata cheese. We like this dish for several reasons. First of all, I like that I can make this whole dish in just thirty minutes. Secondly, I like that this sauce can be made ahead of time. I like to make the sauce early in the day and then add the pasta right before serving it. And, lastly, we all love the fresh tomato sauce, al dente linguini, and the creamy burrata cheese.

The Equipment I Used

A Food Processor- You’ll need this to puree the sauce.

The Ingredients Needed for Burrata Topped Pasta Amatriciana

Linguini-I always use Barilla brand linguini.
Burrata– You can find this with the gourmet cheeses in your market.
Pancetta- You can find this with the Italian meat and cheeses at your market.
Tomatoes- I used fresh plum tomatoes, but you can also use canned plum tomatoes.
Garlic- I like to buy peeled cloves of garlic and store them in my freezer.
Onions- Be sure to mince the onions finely.

How I Made my Pasta

First, I cooked my linguini. Be sure to not overcook your linguini. Also, be sure to salt your cooking water with the full three tablespoons of kosher salt.
Next, I cooked the pancetta. Watch the pan carefully to ensure that the pancetta doesn’t burn.
Then, I cooked the onion. You want the onion to be soft, but not browned.
Next, I added the tomatoes. Use a fork to crush the tomatoes as they cook.
Then, I pureed the tomatoes in my food processor and added the tomatoes back to the pot.
Finally, I tossed the linguini with the tomatoes and added the burrata cheese to top of each portion .

If you like burrata cheese, you need to try this rich and delicious Burrata Topped Pasta Amatriciana.

Burrata Topped Pasta Amatriciana

Linguini in a rich pancetta and fresh tomato sauce topped with creamy burrata.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 525 kcal

Equipment

Food processor

Ingredients

12 ounces linguini
3 tbsp. kosher salt
2 tbsp. extra virgin olive oil
4 ounces pancetta, finely sliced and chopped
½ cup minced onion
1 tbsp. minced garlic
½ tsp. crushed red pepper flakes
2 pounds fresh plum tomatoes, chopped
¼ tsp. sugar
2 tbsp. fresh basil
1½ cups Parmesan cheese, grated
4 small balls of burrata cheese

Instructions

First, boil a large pot of water for the linguini. When the water comes to a boil, add the salt and the pasta and cook according to the directions on the pasta box for al dente pasta.
In the skillet, heat the olive oil on low heat. Add the pancetta and cook for about five minutes, until it's golden brown and crispy. Drain the pancetta on paper towels. Leave two tablespoons of the drippings in the skillet.
To the pan, on low heat, cook the onion until it's softened. Add the garlic and red pepper flakes and cook them for one minute. Add the tomatoes and sugar, crushing the tomatoes with a fork until they're broken down. Cook for 15 minutes. Put the sauce in a food processor, and puree until smooth. Add the tomatoes back in the pot. Stir in the pancetta.
Drain the pasta and add it to the skillet long with the Parmesan cheese and basil. Top each portion with a ball of burrata.