Lumache pasta's shell shape was designed in 1960s Puglia specifically to trap garlic-infused cream in every ridged curve.
Creamy Garlic Lumache with Burrata
Dive into a bowl of dreamy Creamy Garlic Lumache, where each pasta shell is enveloped in a luscious garlic-infused cream sauce. Topped with a generous dollop of oozy burrata, this dish transforms a simple meal into a delightful indulgence. Get ready to savor every comforting bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Fresh basil or parsley for garnishoptional
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried oregano or basil (5 ml)
🥛Dairy & Eggs(2)
- 1/2 cup heavy cream (120 ml)
- 1/2 cup grated Parmesan cheese (120 ml)
🫙Pantry Staples(4)
- 2 tbsp olive oil (30 ml)
- 8 oz lumache pasta (or any shell-shaped pasta) (227 g)any shell-shaped pasta
- 1/2 cup pasta water (reserved) (120 ml)
- 3 tablespoons tomato paste (45 ml)
🧂Spices & Seasonings(3)
- 1/2 tsp black pepper (2.5 ml)
- 1/2 tsp red pepper flakes (optional, for heat) (2.5 ml)optional
- 1/2 tsp salt (adjust to taste) (2.5 ml)
📦Other(1)
- 1 large burrata ball, torn into pieces
👨🍳 Instructions
- 1
Bring a large pot of salted water to a boil and cook lumache according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
In a large pan, heat olive oil over medium heat. Add garlic, onion, and red pepper flakes. Sauté until fragrant.
- 3
Add tomato paste and cook for 1-2 minutes with pasta water.
- 4
Lower the heat and stir in heavy cream, Parmesan, salt, pepper, and oregano. Let simmer for a minute.
- 5
Add the drained pasta to the pan, tossing to coat. Pour in a bit of reserved pasta water to loosen the sauce as needed.
- 6
Remove from heat and gently tear the burrata over the pasta, letting it melt into the sauce.
- 7
Top with fresh basil or parsley, extra Parmesan, and a drizzle of olive oil. Serve immediately!
💡 Pro Tips
- ✓Reserve pasta water before adding salt to your pot - the starch concentration should be 1-2% by weight for optimal sauce binding, but pre-salted water masks this measurement.technique1-2% starch concentration
- ✓Cook garlic at exactly medium heat (275-300°F pan surface) for 30-45 seconds until fragrant but not golden, as burnt garlic creates bitter compounds that overpower delicate burrata.timing275-300°F, 30-45 seconds
- ✓Add tomato paste directly to the hot oil and cook for 90 seconds to activate fat-soluble lycopene compounds, which creates deeper flavor and prevents the paste from tasting raw.technique90 seconds
- ✓Use a 3:1 ratio of pasta water to cream when loosening the sauce, as the starch creates stable emulsion while preventing cream from breaking under heat.ingredient3:1 ratio
- ✓Add burrata when the pan temperature drops below 140°F so the delicate milk proteins don't curdle and the cream center stays silky rather than separating into grainy curds.timingBelow 140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lumache pasta's shell shape was designed in 1960s Puglia specifically to trap garlic-infused cream in every ridged curve.
Creamy Garlic Lumache with Burrata
Dive into a bowl of dreamy Creamy Garlic Lumache, where each pasta shell is enveloped in a luscious garlic-infused cream sauce. Topped with a generous dollop of oozy burrata, this dish transforms a simple meal into a delightful indulgence. Get ready to savor every comforting bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Fresh basil or parsley for garnishoptional
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried oregano or basil (5 ml)
🥛Dairy & Eggs(2)
- 1/2 cup heavy cream (120 ml)
- 1/2 cup grated Parmesan cheese (120 ml)
🫙Pantry Staples(4)
- 2 tbsp olive oil (30 ml)
- 8 oz lumache pasta (or any shell-shaped pasta) (227 g)any shell-shaped pasta
- 1/2 cup pasta water (reserved) (120 ml)
- 3 tablespoons tomato paste (45 ml)
🧂Spices & Seasonings(3)
- 1/2 tsp black pepper (2.5 ml)
- 1/2 tsp red pepper flakes (optional, for heat) (2.5 ml)optional
- 1/2 tsp salt (adjust to taste) (2.5 ml)
📦Other(1)
- 1 large burrata ball, torn into pieces
👨🍳 Instructions
- 1
Bring a large pot of salted water to a boil and cook lumache according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
In a large pan, heat olive oil over medium heat. Add garlic, onion, and red pepper flakes. Sauté until fragrant.
- 3
Add tomato paste and cook for 1-2 minutes with pasta water.
- 4
Lower the heat and stir in heavy cream, Parmesan, salt, pepper, and oregano. Let simmer for a minute.
- 5
Add the drained pasta to the pan, tossing to coat. Pour in a bit of reserved pasta water to loosen the sauce as needed.
- 6
Remove from heat and gently tear the burrata over the pasta, letting it melt into the sauce.
- 7
Top with fresh basil or parsley, extra Parmesan, and a drizzle of olive oil. Serve immediately!
💡 Pro Tips
- ✓Reserve pasta water before adding salt to your pot - the starch concentration should be 1-2% by weight for optimal sauce binding, but pre-salted water masks this measurement.technique1-2% starch concentration
- ✓Cook garlic at exactly medium heat (275-300°F pan surface) for 30-45 seconds until fragrant but not golden, as burnt garlic creates bitter compounds that overpower delicate burrata.timing275-300°F, 30-45 seconds
- ✓Add tomato paste directly to the hot oil and cook for 90 seconds to activate fat-soluble lycopene compounds, which creates deeper flavor and prevents the paste from tasting raw.technique90 seconds
- ✓Use a 3:1 ratio of pasta water to cream when loosening the sauce, as the starch creates stable emulsion while preventing cream from breaking under heat.ingredient3:1 ratio
- ✓Add burrata when the pan temperature drops below 140°F so the delicate milk proteins don't curdle and the cream center stays silky rather than separating into grainy curds.timingBelow 140°F