Summer Supper for Two - Pappardelle with a Calabrian Chile Cherry Tomato Sauce and Burrata

I made this recipe for my husband, and as I sat it down in front of him, he smiled and his face said, “Oh my!” Then he said, “That’s really pretty.” This is the perfect meal for two on a hot summer evening—easy to prepare and simply delicious. The sauce is flavored with my new favorite ingredient to cook with, Calabrian chiles, and it’s topped with my favorite cheese, burrata. I like serving it with crusty bread and a Caesar salad.

Burrata is a soft, fresh Italian cheese that is made from cow’s milk. When you take burrata out of the container, it will look much like fresh mozzarella because it’s outer shell is made of soft mozzarella cheese. But when you cut into burrata, you find an oozy, soft interior made of stracciatella cheese. Actually, the Italian word “burro” translates as butter, indicating just how rich, decadent, and creamy burrata really is. Although burrata tastes a bit like mozzarella, it has a milkier texture with a taste much like sweet, rich cream.

Calabrian chiles come from Italy and are grown in the southwest region of Calabria. When fully ripe, they are red in color. They rank between 25,000 to 40,000 on the Scoville scale so they are hotter than jalapeños but not as spicy as habaneros. They are prized for their deeply fruity, slightly tangy, and woodsy flavor. Fresh Calabrian chiles are hard to find in my neck of the woods but are available jarred at World Market.

If you want to make this recipe for four, then just double the ingredients. If you make it for two, you will have two burrata balls leftover. I have included my recipe for Cherry Tomatoes with Burrata and Crostini to give you an option to use the remaining burrata.

Pappardelle with a Cherry Tomato Sauce and Burrata

Serves 2

12 ounces grape cherry tomatoes, halved (about 2 cups)

1 ½ tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

½ heaping tablespoon jarred, crushed Calabrian chiles, or to taste

1 teaspoon minced garlic

1 teaspoon salt

8 ounces pappardelle pasta

2 tablespoons butter

¼ cup Parmesan cheese, grated

For the garnish:

2 small balls burrata cheese, halved

6 basil leaves, roughly chopped

Freshly ground black pepper

Grated Parmesan cheese

In a medium bowl, place tomatoes. Using a potato masher, mash tomatoes to release juice. Tomato halves should remain intact. Add olive oil, vinegar, Calabrian chiles, garlic, and salt and stir to combine. Let sit while the pasta cooks.

In a large kettle, place water over a high heat. When water boils, add salt and pasta and cook according to package directions, or until pasta is cooked al dente. Drain pasta into a colander. Reduce the heat to medium low and return the pasta to the kettle. Add butter and Parmesan and cook, stirring constantly, until butter melts. Add the tomato mixture to the kettle and stir to combine. Cook, about 3 minutes, or until heated through, stirring frequently to prevent sticking.

Transfer pappardelle to 2 pasta bowls. Top with burrata and garnish with basil, black pepper, and Parmesan cheese. Serve immediately.

Tips on selecting burrata: Check the date on the package. Choose the package that has the most days remaining before it expires. Burrata should look glossy and compact and not deflated. When gently pressed, burrata should feel like a water balloon. The best burrata will have a thin exterior and will break if handled too roughly. When cut, burrata releases stracciatella, which is shredded mozzarella soaked in cream. If what is expelled is a clear or watery liquid, the burrata has past its prime and should be discarded. Burrata with a rubbery, chewy exterior is old.

Tips on storing burrata: Refrigerate burrata immediately upon arriving home from the supermarket. Burrata is extremely perishable. Use it by the “Best if Used by Date”. Once opened, burrata should be used within 1 to 2 days.

Tips on selecting cherry tomatoes: A ripe cherry tomato should feel firm but not hard. It should give slightly when squeezed gently. Select firm and plump tomatoes that feel heavy for their size. Do not buy pale, spotted, or mushy specimens. Avoid tomatoes with blemishes or cracks. Color is the best indicator of quality. Pick brightly colored tomatoes.

Cherry Tomatoes and Burrata with Crostini

Serves 4 as a Salad or 12 as an Appetizer

When I serve this as a salad, I only use one baguette; but when served as a side dish or appetizer, I use two.

1 package (16.5-ounces) cherry tomatoes in a variety of colors, red, yellow, green

2 (8-ounce) balls fresh burrata cheese

Extra virgin olive oil, for drizzling

Aged balsamic vinegar, for drizzling

Salt to taste

Large grind black pepper to taste

Basil leaves, julienned or chopped

Using a sharp knife, slice tomatoes in half or into quarters depending upon size. Place on a serving tray or on 4 individual salad plates. Cut burrata balls in half and place burrata halves on top of tomatoes. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with salt and pepper to taste. Garnish with basil.

For the crostini:

1 to 2 baguettes

Extra virgin olive oil, for brushing

Salt to taste

Freshly ground black pepper to taste

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice baguette diagonally into ¼-inch slices. Brush each slice with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until golden and toasted. Serve at room temperature.

Tips on selecting cherry tomatoes: A ripe cherry tomato should feel firm but not hard. It should give slightly when squeezed gently. Select firm and plump tomatoes that feel heavy for their size. Do not buy pale, spotted, or mushy specimens. Avoid tomatoes with blemishes or cracks. Color is the best indicator of quality. Pick brightly colored tomatoes.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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