Fusilli Spaghetti with Burrata

This was another off the menu Covid-19 meal - why? because spaghetti is cheap and I have a lot of it. I also have a lot of cherry tomatoes, both in the fridge and in my freezer from last years plants - so yes, cherry tomatoes can be used to make sauce.

Fusilli Spaghetti with Burrata

Servings: 6

Prep time:10

Cook time:40


  • Fusilli pasta in amounts for 2 people
  • 1/2 lb ground beef or chicken
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1-1/2 cups cherry tomatoes
  • 1 can tomato paste
  • oregano
  • basil
  • salt and pepper


  1. Place a 2-3 qt saucepan over medium high heat.  When it comes to a boil, salt the water and place the fusilli in to par-cook, approx 10 minutes.
  2. Meanwhile, in a 2-3 inch high walled skillet, add the ground beef, onion, garlic and the spices.    Cook until the mixture is browned.
  3. While the beef and pasta are cooking - use your blender or ninja to blend the tomatoes into a sauce by adding 1 cup of water to the tomatoes and blending.  Add to the beef mixture, then add the paste.  Adjust your seasonings to taste at this point before adding the pasta.
  4. When you have blended the tomato mixture into the ground beef mixture, using tongs or similar items, add the pasta, stirring to combine.  Save some of the pasta water to thin the sauce if necessary.  Cover, turn heat to low and simmer for 10 minutes.
  5. Check pasta for complete cooking - add burrata to the pot per serving - and allow to site with the lid on for 2-3 minutes to warm the burrata. 
  6. Spoon into serving dishes and enjoy!