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Homemade Creamy Tomato Vodka Penne with Burrata Clouds recipe photo

Creamy Tomato Vodka Penne with Burrata Clouds

This Creamy Tomato Vodka Penne with Burrata Clouds is luscious, velvety, and indulgent! Perfect for a quick gourmet pasta night bursting with flavor and creamy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces penne pasta
  • 2 tablespoons olive oil for sautéing the onions and garlic
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes 1 can
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 8 ounces burrata cheese
  • fresh basil leaves for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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”.
  7. 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.