Creamy Romesco Sauce Pasta with Burrata
User Reviews
5
Creamy Romesco Sauce Pasta with Burrata
Description
Creamy Romesco Sauce Pasta with Burrata features bucatini pasta coated in a buttery romesco sauce made from red peppers, nuts, and garlic, enhanced by reserved pasta water to create a silky texture. The pasta is cooked just shy of al dente, then finished in the sauce to achieve the perfect tenderness. Topping the dish with torn burrata cheese adds a creamy, fresh element that melts slightly into the warm noodles.
The finished pasta offers a harmonious balance of nutty, smoky, and creamy flavors with a tender bite from the bucatini. Garnishes like flaky sea salt, fresh parsley or basil, and red pepper flakes complement and brighten the dish, making it flavorful without overwhelming the romesco base.
This pasta works well as a main course for two large servings or up to four with sides. Its rich, creamy texture combined with fresh cheese makes it suitable for a comforting meal. It pairs nicely with a simple green salad or roasted vegetables for a complete dinner.
According to notes, the recipe can be doubled to accommodate more servings by using a full 16 ounces of pasta and burrata. Nutrition facts are approximate, and adjustments to pasta water help achieve desired sauce consistency.
Ingredients
- 3/4 /4 cup romesco sauce
- 8 oz bucatini pasta or spaghetti
- 2 Tablespoons butter unsalted
- 1/2 /2 cup pasta water more or less as needed
- salt to taste
- 4 oz burrata cheese torn into pieces
Instructions
- If you don't already have it made, prepare the romesco sauce.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, a minute or two shy of al dente, and reserve 1/2 cup of pasta water.
- In a large skillet, melt butter. Add the romesco sauce and stir to combine with the butter. Stir in the pasta water (I generally just scoop some out while the pasta is cooking to make it the most efficient). Bring it to a simmer and add more pasta water as needed for the desired consistency.
- Transfer the just-under al dente noodles into the skillet with the sauce and toss to combine. Cook until noodles are al dente, adding a tablespoon or so of pasta water or more as needed.
- Either stir the burrata into the pasta in the skillet, or plate the pasta and top with pieces of the burrata cheese.
- Garnish with flakey sea salt (on the burrata), fresh parsley or basil, and red pepper flakes as desired. Serve immediately.
Notes
- This recipe makes two large meal portions or can serve up to four with side dishes.
- You can double the ingredients to use 16 ounces of pasta and burrata for more servings.
- Adding pasta water gradually helps control the sauce thickness for a creamy finish.
- Use flaky sea salt and fresh herbs for garnish to enhance the flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 90g | 30% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 493mg | 21% |
| Potassium | 560mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 341mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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