Orecchiette with Burrata and Heirloom Tomato Sauce

This dish is a celebration of simplicity—ripe heirloom tomatoes, creamy burrata, aromatic basil, and a touch of spice come together to create a pasta that feels both indulgent and blissfully easy.

A meal that whispers, ‘I’m effortless,’ while wearing the edible equivalent of vintage silk pajamas—perfect for impressing yourself on a Tuesday or impressing others when they come over. If you want to take it up a notch, swap in truffle burrata and thank me later.

Ingredients:

• 4-5 large shallots

• 2 dried chili peppers

• 3-4 medium-large tomatoes (dark purple heirlooms are a dream)

• 1 ball of burrata

• 2-3 tablespoons cream

• 1 box orecchiette

• A handful of fresh basil

• Olive oil

• Salt & freshly ground black pepper

Instructions:

Prep:

Preheat your oven to 350°F (175°C).

Shallot and Chili Base:

Mince then sauté the shallots in olive oil over medium heat until they’re soft and translucent. Add the finely diced chili peppers and cook for another minute, letting the spice infuse.

Build the Sauce:

Chop the tomatoes into bite-sized chunks and add them to the pan. Cook until they break down, releasing their juices, and the mixture starts resembling a rustic sauce. Stir occasionally to prevent sticking.

Pasta Time:

Meanwhile, bring a large pot of water to a boil. Add a generous amount of salt (think ocean water) and the orecchiette. Stir occasionally to keep the pasta from sticking. Cook until al dente, tasting frequently to get it just right. Reserve a cup of pasta water before draining.

Bring It All Together:

Slice the basil into thin ribbons and stir it into the sauce. Add 2-3 tablespoons of cream and mix until the sauce turns a lovely, velvety orange. Add the drained pasta to the sauce, stirring to coat. If the sauce feels too thick, splash in some reserved pasta water until it clings perfectly to the orecchiette.

The Burrata Drop:

Rip the burrata into pieces (yes, with your hands—it’s therapeutic) and scatter it generously over the pasta.

Bake to Melt:

Transfer the skillet or an oven-safe dish to the oven and bake for 5-8 minutes, just until the burrata softens and starts to melt into the sauce. Be careful not to overcook it—burrata is delicate and deserves respect.

Optional Broiler Finish:

For an extra touch, pop it under the broiler for 1-2 minutes until the burrata is lightly browned and bubbly. Watch it closely so it doesn’t burn—this is not the time to scroll Instagram.

Grand Finale

When it’s done, take that baby out of the oven, let it cool down for a minute or so, and add some fresh basil on top. Loosen your belt a couple of notches and enjoy.