Penne Arrabbiata with Burrata Cheese

Penne Arrabbiata with Burrata Cheese combines a bold, spicy tomato sauce with rich and creamy burrata. The pasta is coated in a vibrant homemade sauce prepared with tomatoes, garlic, chilli flakes, and Italian herbs. Fresh burrata placed on top adds a cooling, luxurious contrast to the heat of the arrabbiata sauce.

This simple vegetarian pasta is ideal for a comforting dinner, weekend lunch, or special meal at home.

Category: Main Course
Cuisine: Italian-Inspired
Author: Anjali Mehta
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 3
Diet: Vegetarian

Ingredients

For the Pasta

• 250 grams penne pasta
• 2½ litres water
• 1 tablespoon salt
• 1 teaspoon olive oil, optional

For the Arrabbiata Sauce

• 2 tablespoons extra-virgin olive oil
• 5 garlic cloves, finely chopped
• 1 to 1½ teaspoons red chilli flakes
• 400 grams canned crushed tomatoes or tomato passata
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sugar, optional
• Salt according to taste
• ¼ cup reserved pasta water
• 6–8 fresh basil leaves, roughly torn

For Serving

• 1 fresh burrata cheese ball, approximately 125–150 grams
• 1 tablespoon extra-virgin olive oil
• Fresh basil leaves
• A small pinch of red chilli flakes
• Freshly ground black pepper

Instructions

1. Cook the Penne

Bring approximately 2½ litres of water to a rolling boil in a large pot. Add one tablespoon of salt.

Add the penne and cook according to the packet instructions until al dente. The pasta should be tender but retain a slight bite in the centre.

Before draining, reserve about half a cup of pasta water. Drain the pasta and keep it aside. Avoid rinsing it because the starch on its surface helps the sauce cling to the penne.

2. Sauté the Garlic

Heat two tablespoons of olive oil in a large pan over low-to-medium heat.

Add the finely chopped garlic and sauté it for 30–45 seconds. Stir continuously and cook only until fragrant. Do not allow the garlic to become dark brown, as it may taste bitter.

3. Prepare the Arrabbiata Sauce

Add the red chilli flakes to the pan and cook for approximately 15 seconds.

Pour in the crushed tomatoes and add the tomato paste, dried oregano, black pepper, and salt. Add a small amount of sugar only if the tomatoes taste particularly acidic.

Mix everything thoroughly and allow the sauce to simmer uncovered over low heat for 12–15 minutes. Stir occasionally until the sauce becomes slightly thick and glossy.

4. Combine the Pasta and Sauce

Add the cooked penne to the arrabbiata sauce. Pour in approximately ¼ cup of the reserved pasta water and toss everything together.

Cook for another 2–3 minutes so the pasta can absorb some of the sauce. Add a little more pasta water if the sauce becomes too thick.

Turn off the heat and mix in the torn basil leaves.

5. Add the Burrata

Transfer the hot penne arrabbiata to a large serving bowl or individual plates.

Drain the burrata carefully and place it in the centre of the pasta. Gently open the top of the cheese just before serving to reveal its creamy interior.

Finish with a drizzle of extra-virgin olive oil, fresh basil, black pepper, and a small pinch of chilli flakes.

Serve immediately while the pasta is hot and the burrata is cool and creamy.

Serving Suggestions

Serve Penne Arrabbiata with Burrata Cheese alongside:

• Warm garlic bread
• A fresh green salad
• Roasted vegetables
• Homemade focaccia
• Grilled zucchini or bell peppers

When eating, gently mix a little burrata into each portion of pasta. Its creamy centre softens the spicy tomato sauce without overpowering its flavour.

Helpful Cooking Tips

• Cook the pasta al dente: Slightly firm pasta holds its shape and absorbs the sauce more effectively.
• Adjust the spice: Begin with one teaspoon of chilli flakes and add more if you prefer a hotter sauce.
• Use good-quality tomatoes: Since tomatoes form the base of the dish, choose naturally sweet canned tomatoes or a smooth tomato passata.
• Do not overcook the garlic: Lightly sautéed garlic provides the best flavour without bitterness.
• Reserve the pasta water: Its starch helps create a smooth sauce that coats the pasta properly.
• Add burrata at the end: Burrata should not be cooked in the sauce. Place it over the hot pasta immediately before serving.
• Serve it fresh: Burrata tastes best when brought close to room temperature for about 15 minutes before serving.

Ingredient Substitutions

• Penne: Replace it with rigatoni, fusilli, spaghetti, or another pasta of your choice.
• Burrata: Fresh mozzarella can be used, although it will not have the same creamy centre.
• Canned tomatoes: Use fresh, ripe tomatoes that have been blanched, peeled, and blended.
• Fresh basil: Flat-leaf parsley may be used for a different but refreshing flavour.
• Chilli flakes: Adjust the quantity or use finely chopped fresh red chillies.

Storage and Reheating

Store leftover penne arrabbiata in an airtight container in the refrigerator for up to two days. Keep leftover burrata in a separate covered container and follow the storage instructions on its packaging.

Reheat the pasta gently in a pan with one or two tablespoons of water. Add the burrata only after reheating. Freezing the assembled dish is not recommended because burrata may lose its delicate, creamy texture.

Frequently Asked Questions

Is Penne Arrabbiata with Burrata very spicy?

Traditional arrabbiata sauce has a noticeable chilli flavour. You can control the heat by reducing or increasing the quantity of chilli flakes.

Can I prepare the sauce in advance?

Yes. The arrabbiata sauce can be prepared up to two days in advance and refrigerated in a sealed container. Reheat it thoroughly before combining it with freshly cooked pasta.

Can I use fresh tomatoes?

Yes. Use approximately 500 grams of ripe tomatoes. Blanch them in hot water, remove the skin, blend or finely chop them, and cook until the sauce thickens.

Should burrata be served hot or cold?

Burrata is generally served fresh or close to room temperature. Place it directly over the hot pasta instead of heating it in the sauce.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. If needed, check the burrata packaging to ensure that it is made using vegetarian microbial rennet.

Recipe Summary

Penne Arrabbiata with Burrata Cheese is a satisfying pasta dish featuring al dente penne, a spicy garlic-and-tomato sauce, aromatic basil, and fresh creamy burrata. It is simple enough for an everyday meal yet attractive enough to serve on a special occasion.

Author Details

Anjali Mehta creates approachable homemade recipes featuring familiar ingredients and practical cooking methods. Her recipes are designed to help home cooks prepare flavourful meals with confidence.