Imagine twirling tender penne pasta coated in a luscious, velvety tomato vodka sauce, crowned with pillowy burrata cheese that melts into creamy little clouds with every bite. This Creamy Tomato Vodka Penne with Burrata Clouds is the perfect comfort dish that feels indulgent yet is surprisingly simple to make. With just a handful of pantry staples and fresh ingredients, you can create an elegant pasta dinner that’s bursting with flavor and silky texture. Whether you’re cooking for a weeknight meal or a special occasion, this recipe will quickly become a go-to for pasta lovers craving something rich, satisfying, and beautifully creamy.
Why I Love This Recipe
There’s something magical about a tomato vodka sauce that elevates classic pasta to new heights. The vodka helps unlock deeper flavors in the tomatoes, creating a sauce that’s bright yet full-bodied. When combined with heavy cream, it becomes decadently smooth without being heavy. The addition of burrata cheese is the ultimate finishing touch — it adds a fresh, milky creaminess that melts into the sauce and pasta, making every forkful feel like a little celebration. Plus, it’s incredibly easy to make with minimal fuss and ingredients you likely already have on hand. This dish also pairs beautifully with fresh basil leaves, adding a herbaceous brightness that balances the richness perfectly. It’s comfort food with a gourmet twist!
Ingredient Rundown
- 12 ounces penne pasta: The perfect shape to catch the creamy sauce in every bite.
- 2 tablespoons olive oil: For sautéing the onions and garlic to build the flavor base.
- 1 medium onion, diced: Adds natural sweetness and depth.
- 3 cloves garlic, minced: Provides an aromatic punch that complements the tomato sauce.
- 1 can (28 ounces) crushed tomatoes: The rich tomato foundation of the sauce.
- 1 cup heavy cream: Creates the signature creamy texture and mellows the tomato acidity.
- 1 teaspoon dried basil: Adds herbaceous notes and warmth.
- 1 teaspoon dried oregano: Enhances the Italian flavor profile.
- Salt and pepper to taste: To season perfectly.
- 8 ounces burrata cheese: The star ingredient for creamy, dreamy “clouds” on top.
- Fresh basil leaves: For garnish and a pop of fresh green color.
Kitchen Gear Checklist
- Large pot: To boil the penne pasta.
- Large skillet or sauté pan: For cooking the sauce.
- Wooden spoon or spatula: To stir the sauce and pasta.
- Colander: To drain the pasta.
- Measuring cups and spoons: For precise ingredient amounts.
- Knife and cutting board: For dicing onion and mincing garlic.
Creamy Tomato Vodka Penne with Burrata Clouds: From Prep to Plate
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook according to the package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
Step 2: Sauté the Aromatics
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Build the Tomato Vodka Sauce
Pour in the 28 ounces of crushed tomatoes, stirring to combine with the onion and garlic. Add 1 teaspoon each of dried basil and oregano. Season with salt and pepper to taste. Let the sauce simmer gently for about 10 minutes to deepen the flavors.
Step 4: Add the Cream
Reduce the heat to low and slowly stir in 1 cup of heavy cream, blending it thoroughly into the tomato sauce. Simmer for another 5 minutes, allowing the sauce to thicken slightly. If the sauce becomes too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Step 5: Combine Pasta and Sauce
Add the cooked penne pasta directly into the skillet with the creamy tomato vodka sauce. Toss gently to coat every piece with the luscious sauce.
Step 6: Plate and Top with Burrata Clouds
Divide the creamy penne between serving plates. Tear the 8 ounces of burrata cheese into generous pieces and place them on top of the pasta. The burrata will start to melt into the warm sauce, creating those signature creamy “clouds.”
Step 7: Garnish and Serve
Finish with a scattering of fresh basil leaves for a fragrant, colorful garnish. Serve immediately and enjoy the comforting, creamy indulgence.
Make It Your Way
- Swap the penne for rigatoni or fusilli for a different pasta shape that holds the sauce well.
- For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
- Stir in some red pepper flakes for a subtle spicy kick.
- Add cooked chicken sausage or turkey sausage to the sauce for extra protein—try the Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey for inspiration.
- Mix in fresh baby spinach or arugula just before serving for a boost of greenery and nutrients.
Testing Timeline
- Initial test: Ensured penne cooks perfectly al dente and holds sauce well.
- Second test: Balanced tomato acidity with cream and tested seasoning for optimal flavor.
- Final test: Added burrata topping and confirmed it melts beautifully into the sauce without overpowering.
Make-Ahead & Storage
You can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stove and add a splash of reserved pasta water to loosen the sauce if needed. Cook the pasta fresh to maintain its texture. Burrata should be added fresh just before serving to enjoy its creamy, delicate texture at its best.
Handy Q&A
Can I make this recipe without vodka?
Yes! While vodka enhances the flavor of the tomato sauce by releasing certain aromatic compounds, you can omit it and still have a delicious creamy tomato pasta. Just increase the cooking time slightly to deepen the sauce’s flavor.
What is the difference between burrata and mozzarella?
Burrata is a fresh Italian cheese similar to mozzarella but with a creamy interior made from stracciatella and cream. It’s softer and more indulgent, which is why it makes such a wonderful topping for creamy pasta dishes like this one.
Can I use fresh herbs instead of dried basil and oregano?
Absolutely! Use about 1 tablespoon each of fresh basil and oregano if you prefer. Add most of the fresh herbs toward the end of cooking to preserve their bright flavor, and save some for garnish.
How do I reheat leftovers without drying out the pasta?
Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce. Avoid microwaving for long periods to prevent the pasta from becoming mushy.
Desserts to Finish
- Creamy Roasted Red Pepper Chicken Penne (for those who want to explore more savory pasta options)
- Creamy Tomato Spinach Orzo With Chicken (a lighter, veggie-packed pasta alternative)
- Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey (for a heartier pasta experience)
Bring It to the Table
Set the table with warm bread for mopping up every last bit of sauce, and a crisp green salad to balance the richness of the pasta. This Creamy Tomato Vodka Penne with Burrata Clouds feels like a restaurant-quality dish you can whip up in your own kitchen. It’s perfect for impressing guests or simply treating yourself to a comforting, flavorful meal that’s both creamy and vibrant. The contrast between the luscious sauce and the fresh, creamy burrata is pure bliss, making this recipe a must-try for pasta lovers everywhere.
Enjoy every bite of this dreamy, creamy pasta experience!
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Creamy Tomato Vodka Penne with Burrata Clouds
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook according to the package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the 28 ounces of crushed tomatoes, stirring to combine with the onion and garlic. Add 1 teaspoon each of dried basil and oregano. Season with salt and pepper to taste. Let the sauce simmer gently for about 10 minutes to deepen the flavors.
- Reduce the heat to low and slowly stir in 1 cup of heavy cream, blending it thoroughly into the tomato sauce. Simmer for another 5 minutes, allowing the sauce to thicken slightly. If the sauce becomes too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add the cooked penne pasta directly into the skillet with the creamy tomato vodka sauce. Toss gently to coat every piece with the luscious sauce.
- Divide the creamy penne between serving plates. Tear the 8 ounces of burrata cheese into generous pieces and place them on top of the pasta. The burrata will start to melt into the warm sauce, creating those signature creamy “clouds”.
- Finish with a scattering of fresh basil leaves for a fragrant, colorful garnish. Serve immediately and enjoy the comforting, creamy indulgence.
Notes
- Prepare the sauce up to 2 days ahead and store refrigerated; reheat gently with a splash of pasta water.
- Swap penne for rigatoni or fusilli to hold the sauce differently.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Add cooked sausage or fresh greens like spinach for variation and extra nutrition.
- Add red pepper flakes to introduce a subtle spicy kick.
