1
Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente.
2
In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for 3-4 minutes, or until they start to release their juices.
3
Add the heavy cream to the skillet and stir to combine. Bring the mixture to a simmer and let cook for 2-3 minutes, or until slightly thickened.
4
Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
5
Add the cooked ditalini pasta to the skillet and toss to combine with the creamy tomato sauce.
6
Top with chopped fresh basil and crumbled burrata cheese. Serve immediately.