Description
This delicious Pink Sauce recipe features a creamy tomato and burrata cheese sauce tossed with perfectly cooked spaghetti. The sauce is a blend of sautéed garlic and onions, fresh pachino tomatoes, tomato passata, fragrant basil, and rich burrata cheese, finished with grated Parmigiano Reggiano. It’s a simple yet elegant Italian pasta dish ready in just 30 minutes, perfect for a comforting weeknight dinner or a special occasion.
Ingredients
For the Sauce
- 2 tbsp extra virgin olive oil
- 1 clove garlic, chopped
- 56 g onion, finely chopped
- 515 g pachino tomatoes or baby datterini, halved
- 1 tsp Maldon salt
- 200 g tomato passata
- 5 basil leaves
- 300 g burrata cheese, roughly cut
For the Pasta
- 300 g spaghetti
- 1 handful coarse sea salt (for pasta water)
- 160 ml reserved pasta water
To Garnish
- 40 g grated Parmigiano Reggiano cheese
Instructions
- Sauté Aromatics: Heat olive oil in a medium frying pan over medium heat. Add the chopped garlic and finely chopped onion. Sauté for about 10 minutes until the onions become translucent, stirring occasionally to avoid burning.
- Add Tomatoes and Salt: Add the halved pachino tomatoes and Maldon salt to the pan. Stir well and cook on medium heat, stirring occasionally until the tomatoes soften. Crush them gently with a wooden spoon to help break them down into a sauce.
- Cook Pasta: Bring a medium pot of water to a boil and add the coarse sea salt. Add spaghetti and cook until al dente according to package instructions, stirring occasionally. Reserve about 160 ml of pasta water before draining.
- Add Passata and Basil: While pasta cooks, add the tomato passata and basil leaves to the frying pan with the tomato mixture. Stir well and cook for about 8 minutes, stirring occasionally to let the flavors meld.
- Incorporate Burrata: Turn off the heat and add the roughly cut burrata cheese to the sauce. Stir gently until the burrata dissolves and the sauce turns a creamy pink color.
- Toss Pasta with Sauce: Return the pan to medium heat, add the drained spaghetti and reserved pasta water to the sauce. Toss and stir well until the sauce is creamy and coats the pasta evenly.
- Serve: Plate the pasta and garnish generously with grated Parmigiano Reggiano cheese. Serve immediately while warm for the best taste.
Notes
- You can substitute pachino tomatoes with cherry tomatoes if unavailable.
- Adjust seasoning with extra salt or pepper if desired.
- Using fresh burrata enhances creaminess and flavor, but fresh mozzarella can be used as an alternative.
- Reserve pasta water carefully; it helps create a luscious sauce consistency.
- Serve pasta immediately to enjoy the sauce at its freshest.
