When it comes to pure comfort that still feels elegant, few dishes deliver like this Sun-Dried Tomato Rigatoni with Burrata and Basil Oil. Perfectly al dente pasta tossed in a luscious sun-dried tomato cream sauce, crowned with soft burrata that melts into the heat of the rigatoni, creating an indulgent, silky finish. This dish is rich, layered, and full of character — a modern Italian-inspired pasta that feels special enough for guests yet easy enough for weeknights.

The key lies in balance: the sweetness of sun-dried tomatoes meets the tang of tomato paste and cream, while the burrata adds luxurious creaminess without heaviness. A drizzle of basil oil ties it all together, infusing the dish with fresh, herbaceous aroma and color contrast. It’s the kind of meal that makes you slow down, savor, and appreciate every bite — bold, creamy, and utterly satisfying.

Why You’ll Love This Dish

• Restaurant-worthy presentation: Melted burrata and basil oil give that “chef’s touch.”
• Ready in under 40 minutes: Fast enough for dinner, impressive enough for guests.
• Rich but balanced: The cream sauce stays light thanks to tomato and herb brightness.
• Customizable: Add pancetta, chicken, or roasted vegetables for easy variations.
• One-pan sauce: Minimal cleanup, maximum flavor — perfect for real life cooking.

Ingredients (Serves 4–6)

For the Sun-Dried Tomato Sauce

• 12 ounces rigatoni or penne pasta
• 2 tablespoons olive oil (use some oil from the sun-dried tomato jar for flavor)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/3 cup sun-dried tomatoes, chopped
• 2 tablespoons tomato paste
• 1/2 cup dry white wine (or broth)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon Italian seasoning or dried basil

For the Basil Oil

• 1/2 cup fresh basil leaves
• 1/3 cup olive oil
• Pinch of salt
• Zest of 1/2 lemon (optional)

For Serving

• 2 burrata balls (or 8 ounces total)
• Fresh basil, chopped
• Extra Parmesan cheese
• Cracked black pepper

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Blender or immersion blender (for basil oil)
• Fine grater for cheese

Instructions

1) Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining — this starchy liquid will help emulsify the sauce later. Set pasta aside.

2) Make the Basil Oil

In a small blender or food processor, combine basil leaves, olive oil, salt, and lemon zest (if using). Blend until smooth and vibrant green. Set aside. For a rustic texture, you can also mash the basil with a mortar and pestle instead of blending.

3) Build the Sauce Base

In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes, until translucent and fragrant. Stir in minced garlic and red pepper flakes; cook 30 seconds until aromatic. Add chopped sun-dried tomatoes and tomato paste, stirring until the paste darkens slightly — this caramelization builds deep flavor.

4) Deglaze and Simmer

Pour in white wine (or broth) and scrape up any brown bits from the pan. Simmer for 1–2 minutes to cook off the alcohol and concentrate the flavor. Stir in heavy cream, Italian seasoning, and Parmesan. Lower the heat and let the sauce thicken gently, stirring often. Taste and adjust seasoning with salt and pepper as needed.

5) Combine Pasta and Sauce

Add the cooked rigatoni directly to the skillet and toss in the sauce. Add a splash of reserved pasta water to help the sauce cling beautifully to the noodles. Simmer together for 1–2 minutes until everything is silky and cohesive.

6) Plate and Finish

Spoon the pasta into serving bowls. Top each plate with a generous scoop of burrata — the heat from the sauce will gently melt the creamy center. Drizzle with basil oil, sprinkle with chopped fresh basil, and finish with cracked black pepper and Parmesan. Serve immediately.

Flavor Notes

This dish hits every note: savory, tangy, creamy, and herbaceous. The sun-dried tomatoes add chewy bursts of concentrated sweetness that balance the richness of the cream, while the burrata adds pure silkiness. The basil oil cuts through with bright freshness and a hint of citrus, making every bite balanced and layered. It’s a sensory experience — warmth from the sauce, cool creaminess from the burrata, and the aroma of basil that ties it all together.

Chef’s Tips

• Use jarred sun-dried tomatoes in oil: They’re more flavorful and blend into the sauce beautifully.
• Salt the pasta water well: It should taste like the sea — that’s how you flavor the pasta itself.
• Don’t overheat the burrata: It should soften, not melt completely, when added on top.
• Reserve pasta water: This is your best friend for adjusting sauce consistency and shine.
• Use quality olive oil: Since it’s drizzled raw, it directly impacts the final flavor.

Make-Ahead & Storage

• Make-ahead: The sauce can be prepared up to 2 days in advance; store refrigerated in an airtight container.
• Reheat: Warm gently over low heat with a splash of cream or pasta water before tossing with fresh pasta.
• Store: Leftovers can be refrigerated up to 3 days. Burrata should always be added fresh when serving.
• Freeze: Not recommended; cream sauces may split when thawed.

Variations

• Spicy Tomato Burrata Rigatoni: Double the red pepper flakes for a bold kick.
• Chicken or Shrimp Add-In: Add cooked chicken or sautéed shrimp for extra protein.
• Vegetarian Boost: Stir in roasted bell peppers or spinach for color and nutrients.
• Vodka Twist: Replace white wine with a splash of vodka for a subtle smoky edge.
• Vegan Option: Swap cream with cashew cream and omit burrata — still rich and flavorful.

Quick Recipe Card

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Serves: 4–6

1. Cook rigatoni; reserve 1 cup pasta water.
2. Blend basil oil; set aside.
3. Sauté onion, garlic, and sun-dried tomatoes in olive oil.
4. Add tomato paste and wine; simmer, then stir in cream and Parmesan.
5. Toss pasta with sauce, adjusting with pasta water.
6. Top with burrata, drizzle basil oil, and finish with herbs and cheese.

Serving Suggestions

Pair this Sun-Dried Tomato Rigatoni with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For sides, a simple arugula salad with lemon vinaigrette balances the richness perfectly. Serve with warm garlic bread or a toasted baguette for soaking up every last drop of sauce.

Behind the Flavor

This recipe was inspired by the classic Italian “alla vodka” technique — building a creamy tomato base with depth from slow-cooked tomato paste and richness from cream — but elevated with Mediterranean flair. The burrata adds that luxurious, melt-in-your-mouth quality that turns a simple pasta into an experience, while the basil oil introduces brightness and contrast. It’s approachable yet feels restaurant-level in every way.

Final Thoughts

Sun-Dried Tomato Rigatoni with Burrata and Basil Oil is elegance made simple. Every component shines — from the tangy-sweet tomatoes to the soft, luscious burrata that blends into the sauce like silk. This dish brings warmth, texture, and balance in perfect harmony. Whether you’re cooking for two or for a dinner party, it’s guaranteed to impress, comfort, and satisfy.