Prepare the Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Make the Sauce

2. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. If using red pepper flakes, stir them in for a hint of spice.
3. Cook the Tomatoes: Add the cherry tomatoes to the skillet. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Deglaze the Pan: Pour in the vegetable or chicken broth, scraping up any browned bits from the skillet. Simmer for 2–3 minutes.
5. Add the Cream and Parmesan: Reduce the heat to low and stir in the heavy cream and grated Parmesan. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste.

Combine Pasta and Sauce

6. Toss the Pasta: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Plate the Dish

7. Assemble the Burrata: Divide the pasta among plates or bowls. Place a ball of burrata cheese on top of each serving.
8. Garnish: Tear fresh basil leaves over the pasta and sprinkle with additional Parmesan cheese. For a burst of brightness, add a touch of lemon zest.

Serve

9. Serve Immediately: Allow each diner to break the burrata and mix its creamy center into the pasta for an indulgent, silky texture.