Creamy Tomato Burrata Pasta
This super creamy tomato sauce with pasta and burrata is about to be your new favorite comfort food!
Servings: 6 people
- 1 lb medium pasta shells
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 6 cloves garlic, roughly chopped
- 1 pound ground chicken (dark meat preferred)
- 1 jar
Rao’s Homemade® Tomato Basil Sauce (Marinara Sauce, Four Cheese Sauce, Roasted Garlic Sauce and Arrabbiata all also work)
- Kosher salt and freshly cracked black pepper to taste
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese, plus more as needed
- 4 ounces fresh burrata
- fresh basil to garnish
Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.
Heat butter and oil over medium heat. Add onions and sauté for a 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. Add the ground chicken and cook for 8-10 minutes until fully cooked. Pour in the Rao’s Homemade Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.
Turn off the heat and stir in cream. Add the parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin to out.
Stir the cooked shells into the pasta sauce and garnish with basil and torn burrata and serve immediately.