Burrata & Black Garlic Rigatoni: Comfort Food at Its Best
Last Updated on March 13, 2026 by Sophie
After finding myself in a culinary rut, the universe gifted me a delightful surprise: burrata & black garlic rigatoni. Picture this: the rich, creamy burrata melting gently over perfectly cooked rigatoni, while the nutty aroma of browned butter and the subtle sweetness of saut ed Savoy cabbage come together to create a comforting, yet sophisticated dish.
One evening, as I rummaged through my pantry, I stumbled upon a jar of black garlic paste, enticing me with its promise of bold flavor. The mix of aromas wafting through my kitchen was too good to resist. This dish not only ticked the box for an elegant meal but also made weeknight cooking feel special no takeout necessary!
Trust me, you ll love how the crispy hazelnuts add a delightful crunch, perfectly complementing the creamy burrata. So, let s dive in and transform everyday ingredients into an unforgettable dining experience that whisks you away from fast food monotony!
Why is Burrata & Black Garlic Rigatoni special?
Unforgettable flavors: The savory mix of black garlic and rich burrata creates a unique and mouthwatering profile that you ll savor in every bite.
Crowd-pleaser: This dish will impress guests and family alike, elevating simple pasta night to a gourmet experience.
Quick to prepare: With minimal prep, you can whip up an elegant meal in no time, perfect for busy weeknights.
Nutty crunch: The toasted hazelnuts add a delightful texture that contrasts beautifully with the creamy burrata.
Versatile dish: Feel free to customize with your favorite veggies or protein it s all about making it your own!
Burrata & Black Garlic Rigatoni Ingredients
For the Pasta
Waitrose No.1 Rigatoni Fresh Pasta Use fresh pasta for the best texture and flavor.
½ Savoy cabbage Finely sliced leaves add a sweet, earthy note that complements the dish beautifully.
For the Saucing
50g unsalted butter Brown the butter until nutty for a rich taste that elevates the dish.
1 tsp Cooks Ingredients Black Garlic Paste This adds depth with its sweet, caramelized flavor, enhancing the overall taste.
¼ tsp Ottolenghi Aleppo & Other Chillies A touch of heat that perfectly balances the creamy burrata.
For the Toppings
1 tbsp blanched hazelnuts Toast and chop them for a crunchy contrast to the soft burrata.
150g burrata This creamy cheese melts beautifully, bringing luxury to your burrata & black garlic rigatoni dish.
1 tbsp olive oil A drizzle to saut the cabbage, infusing it with a rich flavor.
Feel free to adjust the toppings to suit your palate, making this a versatile dish you can enjoy time and time again!
How to Make Burrata & Black Garlic Rigatoni
Toast Hazelnuts: Place the blanched hazelnuts in a large, high-sided pan over medium heat. Toast them for about 5 minutes, stirring occasionally, until they are golden brown all over. Once done, transfer them to a board and let cool before roughly chopping.
Cook Cabbage: In the same pan, drizzle in the olive oil and heat to medium-high. Add the finely sliced Savoy cabbage with a pinch of salt. Cook it undisturbed for 3 minutes until it s slightly charred.
Saut Cabbage: Stir the cabbage and continue to cook for another 3-5 minutes, occasionally stirring, until it becomes softened and golden. Carefully transfer it to a plate and wipe the pan to prepare for the next steps.
Boil Pasta: Bring a pot of salted water to a boil and cook the Waitrose No.1 rigatoni fresh pasta according to package instructions. Reserve a mug of the cooking water, then drain the pasta.
Brown Butter: In the cleaned pan, add the unsalted butter over medium-high heat. Allow it to cook, swirling occasionally, until the foam disappears, the milk solids turn golden brown, and it releases a nutty aroma around 3-4 minutes.
Mix Flavors: Pour 1 tablespoon of the browned butter into a bowl and set aside. Lower the heat in the pan and add the black garlic paste and Aleppo chillies to the remaining butter. Stir frequently for 1 minute, creating a smooth paste.
Combine Ingredients: Add 50ml of the reserved pasta water, along with the saut ed cabbage and cooked rigatoni, into the pan. Toss everything together for 1 minute, adding more pasta water if needed, until the pasta is evenly coated in the glossy sauce.
Serve: Divide the pasta between two bowls. Tear the creamy burrata over the top, drizzle with the reserved browned butter, and scatter the chopped hazelnuts. Add extra chilli if desired.
Optional: Garnish with fresh herbs for added freshness and color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Burrata & Black Garlic Rigatoni
Fridge: Store leftover Burrata & black garlic rigatoni in an airtight container for up to 3 days. Ensure it s fully cooled before sealing to maintain freshness.
Freezer: This dish freezes well, but it s best to omit the burrata before freezing. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove with a splash of water or broth to revive the sauce s creaminess. Add the reserved burrata just before serving for that fresh, creamy touch.
Burrata & Black Garlic Rigatoni Variations
Feel free to play with this dish and make it your own each variation adds new layers of delightful flavor and texture!
Vegan: Substitute the burrata with a cashew cream or vegan cheese to keep it dairy-free while maintaining creaminess.
Gluten-Free: Swap out the rigatoni for your favorite gluten-free pasta; just ensure it has a similar shape for the best texture.
Extra Greens: Add a handful of spinach or kale during the final minute of cooking for a pop of color and added nutrients.
Protein Boost: Toss in cooked chicken or saut ed shrimp for a heartier meal that brings a savory element to the dish.
Herb Infusion: Sprinkle fresh herbs like basil or parsley for a bright, aromatic touch that enhances the overall flavor profile.
Smoky Twist: Add a dash of smoked paprika or fuming chili powder to the black garlic paste for an irresistible earthy flavor adventure.
Nutty Upgrade: Experiment with different nuts like pine nuts or walnuts, giving your dish a unique crunch and flavor.
Zesty Surprise: Incorporate a splash of lemon juice or zest at the end for a fresh citrus kick that brightens up the rich tones.
You might just find a new family favorite with one of these delicious adaptations!
Make Ahead Options
These burrata & black garlic rigatoni are perfect for meal prep enthusiasts! You can prepare the saut ed Savoy cabbage and toasted hazelnuts up to 3 days in advance. Simply store the cooked cabbage in an airtight container in the refrigerator to maintain its flavor and texture. When you re ready to serve, cook the rigatoni according to package instructions, then quickly reheat the cabbage in a pan with a little olive oil. Combine with the cooked pasta, add the browned butter and black garlic paste, and toss to coat. Finish by tearing the burrata and scattering the hazelnuts on top for a delicious meal that feels effortless, even on the busiest nights!
What to Serve with Burrata & Black Garlic Rigatoni?
Looking to elevate your dining experience while enjoying this creamy, flavor-packed dish?
Garlic Bread: The irresistible crunch and aroma of garlic bread makes for a delightful companion to the rich flavors of the rigatoni.
Arugula Salad: A light salad with peppery arugula and a tangy vinaigrette balances the creaminess and enhances the overall meal.
Roasted Vegetables: Seasonal roasted veggies bring out the sweetness, while their caramelized edges create a lovely contrast alongside the rigatoni.
Red Wine: A medium-bodied red wine, like Chianti, will complement the depth of the black garlic while enhancing the meal s savory notes.
Lemon Sorbet: A refreshing lemon sorbet serves wonderfully as a palate cleanser, brightening the meal and leaving guests refreshed.
Dessert Board: A selection of dark chocolates and nuts mirrors the hazelnuts from your pasta, offering a harmonious conclusion to your meal.
With these delightful side dishes or drinks, you ll create a memorable dining experience that leaves everyone asking for seconds!
Expert Tips for Burrata & Black Garlic Rigatoni
Choosing Pasta: Use fresh Waitrose No.1 rigatoni whenever possible; its texture holds sauces beautifully, ensuring each bite is packed with flavor.
Cabbage Care: Don t overcook the Savoy cabbage it should have a slight crunch to contrast the creaminess of the burrata & black garlic rigatoni.
Brown Butter Technique: Watch the butter closely while browning; once it starts to smell nutty, remove it from the heat to avoid burning.
Pasta Water Magic: Remember to reserve that mug of pasta water! It not only helps achieve a glossy sauce but also keeps your dish from drying out.
Crunch Factor: Don t skip the toasted hazelnuts they add a delightful crunch that elevates the dish and adds a different texture to the creamy burrata.
Spice It Up: Adjust the quantity of Aleppo chillies to fit your heat preference; starters can always sprinkle extra on top for a beautiful presentation.
Burrata & Black Garlic Rigatoni Recipe FAQs
How do I choose the right Savoy cabbage?
Absolutely! Look for Savoy cabbage that has vibrant green leaves and a firm texture. Avoid any heads with wilting or dark spots, which may indicate spoilage. The leaves should be tightly packed and without any signs of discoloration.
How should I store leftovers of Burrata & Black Garlic Rigatoni?
I recommend storing leftovers in an airtight container in the fridge, where they will stay fresh for up to 3 days. Make sure the pasta has completely cooled before sealing. This will help maintain its texture and flavor.
Can I freeze Burrata & Black Garlic Rigatoni?
Yes, you can! However, to preserve the creamy texture of the burrata, it s best to freeze the pasta without it. Store the assembled dish in a freezer-safe container for up to 2 months. When ready to enjoy, thaw it overnight in the fridge, then reheat it gently on the stove with a splash of water or broth.
What should I do if my butter burns while browning?
Very! If you notice your butter turning dark too quickly and smelling acrid, remove it from the heat immediately to prevent burning. You can start again with new butter, ensuring to keep the heat on medium and watch closely as it foams. Nutty aroma and golden brown color are what you re aiming for!
Can I adjust the spice level of this dish?
Definitely! If spice isn t your thing, you can reduce the amount of Aleppo chili or even omit it altogether. Alternatively, feel free to add some freshly cracked black pepper or mild chili flakes for just a hint of heat it s all about your personal preference!
Is there a vegan alternative for the burrata?
Absolutely! For a vegan twist, you can substitute the burrata with a plant-based cheese alternative or a cashew-based cream. Just keep in mind that the flavor profile will change slightly, but it will still add a creamy texture to your burrata & black garlic rigatoni!