Rigatoni with Sun-Dried Tomatoes, Shallots, and Burrata
This rigatoni dish is a pantry-friendly pasta built around rich olive oil, sweet shallots, garlic, and bold sun-dried tomatoes. It’s the kind of recipe that comes together from simple ingredients you may already have, yet delivers deep, comforting flavor with very little effort.
The sauce is gently cooked to bring out sweetness from the shallots, balanced with a touch of heat and herbs, then finished with starchy pasta water to create a silky coating for the rigatoni. Finished with grated Parmigiano and topped with creamy burrata, this pasta is savory, slightly sweet, lightly spicy, and incredibly satisfying.
Rigatoni with Sun-Dried Tomatoes, Shallots, and Burrata
Course: DinnerCuisine: ItalianDifficulty: Easy2–3
servings15
minutes20
minutes~650–750
kcalIngredients
Rigatoni pasta (8 ounces)
Extra virgin olive oil
Shallots (4–5 large)
Garlic cloves (about 3½)
Salt
Crushed red pepper flakes (pepperoncino)
Sun-dried tomatoes packed in olive oil (about ¾ of an 8-ounce jar)
Fresh basil
Canned tomatoes (small amount)
Water (including pasta cooking water)
Dried oregano (small amount)
Parmigiano cheese, grated
Burrata cheese
Cracked black pepper
- Optional:
Anchovies packed in olive oil
Directions
- Prepare the olive oil base
Place a shallow Dutch oven or wide pan over low heat and add a generous amount of extra virgin olive oil. This oil will form the base of the sauce, so be sure there’s enough to gently coat the pan. - Slice and soften the shallots
Peel and thinly slice about four to five large shallots. Add them to the pan while it’s still heating gently so they soften without browning. Season with a pinch of salt and cook slowly until the shallots become soft, sweet, and fragrant. - Add garlic and heat
Lower the heat slightly and add chopped garlic cloves to the softened shallots, along with a small pinch of crushed red pepper flakes. Let everything cook together for about one minute, just until fragrant. - Add sun-dried tomatoes and basil
Stir in the sun-dried tomatoes packed in olive oil (drained but still moist), using about three-quarters of the jar. Add a small amount of basil and allow the mixture to cook together for four to five minutes so the flavors combine. - Boil the pasta
Bring a pot of water to a boil. Add the rigatoni, then salt the water generously. Cook the pasta until just al dente. - Add tomato and herbs to the sauce
Stir a small amount of canned tomatoes into the sauce for added depth, along with a splash of water. Add a pinch of oregano and let the sauce simmer gently on low heat for about 10 minutes. - Combine pasta and sauce
When the pasta is about two minutes away from being fully cooked, transfer it directly into the sauce. Add some of the starchy pasta cooking water and stir well to bring everything together. - Finish cooking together
Let the pasta and sauce cook together for about two minutes, allowing the sauce to thicken and fully coat the rigatoni. Add more pasta water if needed. - Add cheese and turn off heat
Turn off the heat and stir in a generous amount of coarsely grated Parmigiano until melted and well combined. - Garnish and serve
Serve the pasta as is or transfer to a platter. Top with burrata, crushed red pepper flakes, cracked black pepper, more grated Parmigiano, and fresh basil. Let the burrata soften and melt slightly before serving.
Recipe Video
Notes
- If using dry, vacuum-packed sun-dried tomatoes instead of oil-packed ones, rehydrate them briefly in boiling water before adding to the sauce for a better texture.
