Burrata Pasta with Roasted Tomatoes & Prosciutto

Burrata Pasta with Roasted Tomatoes & Prosciutto

The most delicious pasta, just in time for warmer weather! It's creamy, it's salty, it's tangy, it's truly PERFECT. You could pair this with a glass of white wine, have dinner on the back porch and that my friends, would be the perfect evening. I hope you enjoy this recipe!
Servings 2 servings


  • 6 oz pasta, cooked al dente
  • 3/4 cup cherry tomatoes, halved
  • 1 TBSP olive oil
  • 1-2 TBSP fresh basil, finely chopped
  • 1 cup heavy cream
  • 2 TBSP butter
  • 1 tsp minced garlic
  • 2 tsp lemon juice
  • 1/4 cup dry white wine
  • pinch of red pepper flakes
  • 4 pieces of prosciutto
  • 2 balls of BelGioioso Cheese burrata


To Make:

  • Preheat oven to 400° — toss cherry tomatoes in a little olive oil & salt and pepper. Roast tomatoes for 15-20 minutes, or until they start to soften..
  • In a sauté pan, warm the prosciutto for just a few minutes, until it gets crispy. Remove the prosciutto from the pan.
  • In that same pan, melt the butter & add the garlic and lemon juice and let cook for 1-2 minutes, add the wine and let simmer for 3-4 minutes.
  • Add the heavy cream, red pepper flakes, salt & pepper and let simmer until the sauce starts to thicken then add the pasta.
  • Top with prosciutto, an open piece of burrata cheese & fresh cracked black pepper.
  • This pairs perfectly with a warm baguette & a glass of Pinot Grigio!