Fresh Spaghetti with Tomato Sauce and Burrata
This life-changing (no, but seriously) pasta dish was such a smash hit that we just had to bring it back as a Popular Recipe... and fast. Fresh, tender spaghetti is coated in a comforting tomato and basil sauce, which gets extra depth from white wine and crushed red pepper. Finished with salty Parmesan and a generous portion of ethereally creamy burrata cheese, this is a must.eat.right.now sort of situation.
- 1/2 ounce basil
- 1 yellow onion
- 2 cloves garlic
- 1/4 teaspoon crushed red pepper
- 1/4 cup white wine
- 29 ounces diced tomatoes
- 1 cup tomato purée
- 1 teaspoon sugar
- 1 pound fresh spaghetti
- 1 ounce grated Parmesan cheese
- 8 ounces burrata
- olive oil
- kosher salt
- black pepper
Bring a large pot of water to a boil over high heat. Rinse basil and set aside 1 whole sprig for Step 3; roughly chop remaining leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.
Heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add onion and cook until soft and translucent, 5-7 minutes. Add crushed red pepper (skip or use half for less heat) and garlic and cook until fragrant, 1 minute more.
Add wine, diced tomatoes and their juices, tomato purée, sugar, and whole basil sprig to pan with onion. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce is reduced by half, 6-8 minutes. Stir in 1 teaspoon salt and black pepper as desired. Remove pan from heat.
Season boiling water generously with salt. Stir in spaghetti and cook until al dente, about 3 minutes. Reserve 1 cup pasta cooking water, then drain and set aside until sauce is done.
Remove and discard basil sprig from tomato sauce (see recipe tip), then return to medium heat. Add spaghetti to pan and cook, stirring, until coated and warmed through, 1-2 minutes. Add reserved pasta cooking water, 2 tablespoons at a time, until sauce thickens and clings to pasta (see recipe tip). Remove pan from heat and stir in Parmesan. Taste and add salt and black pepper as desired.
Divide spaghetti among serving plates. Remove burrata from container, discarding excess liquid (see recipe tip), then tear into bite-size pieces and arrange over spaghetti. Garnish with chopped basil and dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.