Creamy Tomato Pasta With Burrata

 From Delish - this was so good both for first serving and leftovers -which we put over fusilli Kevins request. OK so true confessions I misread the recipe and on my grocery list got petite diced tomatoes not crushed tomatoes- still was great but definitely need to make it again correctly.

1 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tbsp. tomato paste

2 c. halved cherry tomatoes

1 (28-oz.) can crushed tomatoes

1/2 c. heavy cream

1/4 c. packed basil leaves, torn, plus more for serving

Kosher salt

Freshly ground black pepper

Large pinch of red pepper flakes

1 lb. bucatini

1/4 c. finely grated Parmesan, plus more for serving

8 oz. burrata

1. In a large, high-sided skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to coat veggies. Add cherry tomatoes and cook, stirring occasionally, until just starting to burst, about 5 minutes. Add crushed tomatoes, cream, and basil; season with salt, black pepper, and red pepper flakes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and slightly reduced, about 10 minutes. 
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Drain. 
3. Add pasta and Parmesan to sauce and toss to combine. 
4. Transfer pasta to a platter or divide among bowls. Top with burrata and garnish with more basil and Parmesan.