Description
This creamy red pepper pasta with burrata combines roasted red bell peppers blended into a rich, smooth sauce with tender pasta. Topped with luscious burrata cheese and fresh basil, it’s a comforting and elegant dish perfect for a cozy dinner.
Ingredients
Scale
Pasta
- 12 oz pasta (spaghetti, fettuccine, or penne)
Roasted Red Pepper Sauce
- 2 large red bell peppers
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Finish and Garnish
- 2 balls burrata cheese (about 4 oz each)
- Fresh basil leaves, for garnish
- Parmesan cheese, for serving (optional)
Instructions
- Roast the Red Peppers: Preheat your oven to 400°F. Place the whole red bell peppers on a baking sheet and roast them for 25-30 minutes, turning occasionally until the skins are charred and blistered. Remove from oven, cover with foil to steam and cool, then peel off skins and remove seeds.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the peeled roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until completely smooth and creamy.
- Simmer the Sauce: Heat olive oil in a large skillet over medium heat. Pour in the blended pepper sauce and simmer gently for about 5 minutes, stirring occasionally until the sauce thickens slightly and flavors meld.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to coat all the pasta evenly with the creamy red pepper sauce.
- Plate with Burrata: Divide the sauced pasta among serving bowls. Tear the burrata cheese into pieces and arrange generously on top of each bowl of pasta.
- Garnish and Serve: Garnish with fresh basil leaves and, if desired, sprinkle Parmesan cheese over the top. Serve immediately to enjoy the burrata’s creamy texture alongside the warm pasta.
Notes
- Roasting the peppers adds a smoky depth to the sauce; alternatively, jarred roasted peppers can be used for convenience.
- Red pepper flakes add a subtle kick but are optional according to taste.
- Use fresh burrata for the best creamy texture; mozzarella can be substituted if unavailable.
- Ensure pasta is cooked al dente to maintain bite when mixed with the sauce.
- This dish is best enjoyed fresh to appreciate the contrast between the warm sauce and cool burrata.
