Burst Tomato Pasta with Chorizo & Burrata
A rich, flavour-packed pasta with golden chorizo, burst cherry tomatoes, white wine, and fresh basil — finished with torn burrata and a drizzle of olive oil. Weeknight dinner never looked this good.
Prep time
10 min
Cook time
25 min
Serves
Ingredients
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- 400 gpenne or rigatoni
- 450 gground pork chorizo sausage
- 1 smallshallot, finely chopped
- 3garlic cloves, minced
- 2 tbsptomato paste
- 2 cupscherry tomatoes
- ⅓ cupdry white wine
- ½–1 cupreserved pasta water
- 1–2 ballsburrata, depending on how generous you want to be
- ½ cupfresh basil leaves, plus more to serve
- zest of ½lemon
- olive oil, if needed
- freshly ground black pepper
- salt, to taste
Ingredients
- 400 gpenne or rigatoni
- 450 gground pork chorizo sausage
- 1 smallshallot, finely chopped
- 3garlic cloves, minced
- 2 tbsptomato paste
- 2 cupscherry tomatoes
- ⅓ cupdry white wine
- ½–1 cupreserved pasta water
- 1–2 ballsburrata, depending on how generous you want to be
- ½ cupfresh basil leaves, plus more to serve
- zest of ½lemon
- olive oil, if needed
- freshly ground black pepper
- salt, to taste
Instructions
- 1
Cook the pasta in salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
- 2
Meanwhile, cook the ground chorizo in a large skillet over medium heat, breaking it into small pieces, until browned and fully cooked. Transfer to a plate, leaving about 1 tablespoon of its drippings in the pan.
- 3
Add the shallot and cook for 2 minutes. Add the garlic and tomato paste; stir for about 1 minute, until the paste darkens slightly.
- 4
Add the cherry tomatoes and cook for 6–8 minutes, stirring occasionally, until they soften and begin to burst. Gently press some with a spoon. Pour in the wine and simmer for 2 minutes.
- 5
Return the chorizo to the pan. Add the drained pasta and ½ cup pasta water. Toss over medium heat until the sauce coats the pasta, adding more pasta water as needed. Stir in the basil and lemon zest. Taste before adding salt — the chorizo may have plenty already.
- 6
Spoon into bowls. Tear the burrata over each serving and finish with black pepper, more basil, and a light drizzle of olive oil.
Melissa's Notes
Taste before salting — chorizo is well-seasoned and the pasta water adds more. The burrata melts into the hot pasta as you eat, so tear it on just before serving.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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