Toss perfectly cooked al dente bucatini noodles with rich, spicy, bold romesco sauce, and top it all off with creamy burrata cheese for the ultimate romesco sauce pasta dinner! It’s bold, flavorful, and easy to make!
When you’re in search of a quick, comforting, and easy-to-make vegetarian dinner, pasta is a given. And if you can pair it with an easy homemade sauce, then even better!
If you can’t ever get enough carbs, and cheese, and flavorful sauces, then this is the recipe for you! And if you don’t have a lot of time on your hands but want dinner that’s going to fill your soul, this recipe is also for you. And if you’re short on time and already have a jar of romesco in your fridge (because DUH) then this is for you.
This is a recipe pretty much perfect for anyone.
This pasta recipe requires very few ingredients if you already have the sauce made. And quite frankly, you gotta have this sauce on hand anyway. Here’s what you’ll need:
- Bucatini Pasta – ok, I hear you, “what the heck is bucantini?!”. Bucatini pasta is like spaghetti, but thicker, and it has a hole in the center, so it absorbs SO MUCH MORE SAUCE. Which is perfect for this pasta (and ok, all pasta) because that means loads of flavor and sauciness. The thickness of the pasta gives more of a bite and holds up better to the romesco sauce.
- Romesco Sauce – it’s bold, bright, and so versatile! Turned into a pasta sauce, it’s full of flavor.
- Pasta Water – like gold, never throw out the pasta water. It’s especially important in this recipe because the pasta water helps to loosen the romesco and works to help the sauce stick to the noodles.
- Butter – just a little for good measure.
- Burrata – like mozzarella but with a creamy center, it’s absolutely indulgent. Either top your bowl of pasta with a piece of burrata, or toss it in the pasta to make the sauce extra creamy – it’s up to you!
How to Make this Pasta
Ok burrata and romesco pasta, coming right up!
If you don’t already have the romesco sauce made, that’s the first thing you’ll have to do. I highly recommend just having romesco sauce in your fridge to have with eggs, shrimp, and to make this pasta, whenever you gosh darn please.
If you don’t have it made yet, then you’re in luck that it’s a super quick and easy sauce to make!
With the romesco made, begin boiling water for the pasta. Once it’s added and rolling to a boil, don’t forget to reserve pasta water! Whatever you do, don’t drain out the water!
Meanwhile, melt the butter in a large skillet and add the romesco sauce. In goes the pasta water to thin out the sauce. Pasta water has more starch in it and also contributes to the creaminess of the pasta, as well as helps the sauce stick to the noodles.
Use a metal or glass measuring cup and carefully dip it into the pot of pasta water for easy removal. You can do this while the pasta is in the middle of cooking.
After the pasta water is added to the sauce, let it simmer. When the pasta is al dente, use tongs or a pasta strainer to transfer the noodles directly into the skillet with the sauce.
Toss the noodles with the sauce, letting them cook in the skillet for a minute or two to meld together. Then it’s time for the burrata!
Tear pieces of the burrata apart – remember, there’s a thick cream inside! – and place it on top of the pasta. You can either toss it together to incorporate the cheese throughout the sauce, or you can serve a piece of it on each plate of pasta.
If you’re serving burrata on top of the pasta, I highly recommend adding a pinch of flakey sea salt to the burrata – it brings out so much flavor! Garnish with basil and red pepper flakes, and dig in!
What to Serve with this Dinner
You can absolutely enjoy the pasta as is, but if you’re looking for more, here are a few ideas:
Yes, if you can’t find bucatini, you can use spaghetti noodles for this recipe. In fact, you could use whichever noodles you have on hand, as long as it will soak up the sauce!
You can omit the burrata and substitute olive oil in place of the butter to make this pasta vegan. You might want to add some coconut cream or milk for some creaminess, but I haven’t tried that myself.
You can easily add shrimp, salmon, or chicken to this recipe.
Creamy Romesco Sauce Pasta with Burrata
- 3/4 cup romesco sauce
- 8 oz Bucatini pasta noodles or spaghetti
- 2 Tablespoons unsalted butter
- 1/2 cup pasta water more or less as needed
- Salt to taste
- 4 oz Burrata cheese torn into pieces
- 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.