Ingredients
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp. tomato paste
2 c. halved cherry tomatoes
1 (28-oz.) can crushed tomatoes
1/2 c. heavy cream
1/4 c. packed basil leaves, torn, plus more for serving
Kosher salt
Freshly ground black pepper
Large pinch of red pepper flakes
1 lb. bucatini
1/4 c. finely grated Parmesan, plus more for serving
8 oz. burrata
Preparation
Step 1In a large, high-sided skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to coat veggies. Add cherry tomatoes and cook, stirring occasionally, until just starting to burst, about 5 minutes. Add crushed tomatoes, cream, and basil; season with salt, black pepper, and red pepper flakes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and slightly reduced, about 10 minutes. Step 2Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Drain. Step 3Add pasta and Parmesan to sauce and toss to combine. Step 4Transfer pasta to a platter or divide among bowls. Top with burrata and garnish with more basil and Parmesan.
Have you made this yet? Let us know how it went in the comments below!
