Creamy Romesco Sauce Pasta with Burrata

Skillet with romesco pasta topped with burrata cheese.

Creamy Romesco Sauce Pasta with Burrata

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!

5 from 1 vote

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Course: Dinner

Cuisine: Spanish

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 servings

Calories: 685kcal

Author: Becca Mills

Ingredients

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

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 amount makes two large dinner-sized portions; it could serve up to 4 (with the full 8oz container of burrata) if needed, with sides, or can be easily doubled to use all 16 oz. of pasta.

Nutrition facts are an estimate.

Nutrition

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