Creamy Spicy Pasta with Burrata 🍝🩶

A simple but incredibly flavorful pasta dish with a silky, spicy sauce — finished with creamy burrata on top. Perfect comfort food and surprisingly easy to make!

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Ingredients (Serves 1–2)

• 200 g pasta (spaghetti, linguine, or your favorite shape)

• 2 shallots, finely chopped

• 4–5 cloves garlic, minced

• Chili flakes, to taste

• Salt & black pepper, to taste

• 1 tbsp gochujang (Korean chili paste)

• 3 tbsp tomato paste

• ½ cup heavy cream

• ¼ cup pasta water (use more if needed to loosen the sauce)

• 1 ball burrata, for topping

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Instructions

1. Cook the pasta

• Bring a pot of salted water to a boil.

• Add pasta and cook until al dente.

• Reserve ¼ cup of pasta water, then drain and set aside.

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2. Sauté the aromatics

• Heat a drizzle of oil in a pan over medium heat.

• Add the shallots and cook until softened.

• Stir in the minced garlic and chili flakes, cooking until fragrant (about 30 seconds).

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3. Build the sauce

• Add gochujang and tomato paste, stirring to coat the aromatics.

• Cook for 1–2 minutes to deepen the flavor.

• Pour in the heavy cream, stirring until smooth and creamy.

• Season with salt and pepper.

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4. Combine pasta & sauce

• Add the cooked pasta into the sauce.

• Pour in the reserved pasta water a little at a time until the sauce reaches a glossy, silky consistency.

• Toss well so the pasta is fully coated.

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5. Finish with burrata

• Plate your pasta.

• Place a ball of fresh burrata on top.

• Add a pinch of chili flakes or cracked pepper for presentation.

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Tips for Best Results

✨ Don’t skip the pasta water — its starch helps create a silky, restaurant-style sauce.

✨ Gochujang varies in heat, so adjust the amount depending on your spice tolerance.

✨ Warm the burrata slightly (take it out of the fridge early) so it melts beautifully into the hot pasta.

✨ Add protein if you want: crispy bacon, chicken, shrimp, or pancetta all pair well.

✨ Optional garnish: basil, parsley, or a drizzle of good olive oil.