Save The first time I made this red pepper sauce, I accidentally charred the peppers until they were nearly black. My kitchen smelled like a campfire, and I almost started over, but something told me to keep going. That smoky depth transformed what could have been a simple pasta into something that made my dinner guest go silent after the first bite. Sometimes the best discoveries happen when you're about to give up and order takeout instead.
I served this at a small dinner party last fall when my friend Sarah announced she was pregnant. We toasted with sparkling cider, and the way the creamy sauce clung to each strand of spaghetti felt like a celebration on its own. She asked for the recipe before she even finished her first bowl, and now it's become her go-to for Sunday family dinners.
Ingredients
- 12 oz pasta: Choose something that catches the sauce well like penne or fettuccine. I've found that slightly wider noodles hold onto the creamy pepper sauce better than thin spaghetti.
- 2 large red bell peppers: Look for peppers with smooth, unwrinkled skin and a deep, glossy red color. The riper they are, the sweeter and more flavorful your sauce will be.
- 1 cup heavy cream: Room temperature cream blends more smoothly with the peppers. If you forget to take it out, warm it slightly in the microwave for about 15 seconds.
- 1 clove garlic: Freshly minced garlic makes a noticeable difference. Pre-minced jarred garlic can taste sharp and metallic in such a delicate sauce.
- 2 balls burrata cheese: Don't skip the burrata. The creamy interior creates a velvety richness that regular fresh mozzarella just can't match.
- Fresh basil leaves: Tear them by hand right before serving. Cutting basil with a knife can bruise the leaves and make them turn dark.
Instructions
- Roast the peppers:
- Place the red bell peppers directly on a baking sheet and roast at 400°F for 25 to 30 minutes. Turn them occasionally until the skins are blistered and charred in spots. The blackened bits add incredible depth, so don't be afraid of some serious color.
- Steam and peel:
- Remove the peppers from the oven and immediately cover them tightly with aluminum foil. Let them cool for about 10 minutes. The steam helps loosen the skins, making them slip off easily along with the seeds.
- Cook the pasta:
- While the peppers cool, bring a large pot of generously salted water to a rolling boil. Cook the pasta until it's just shy of al dente. It will finish cooking in the sauce later, which helps the flavors cling better.
- Blend the sauce:
- Combine the roasted peppers, heavy cream, garlic, salt, pepper, and red pepper flakes in a blender. Puree until completely smooth and silky, about 1 to 2 minutes. Give it a taste and adjust the seasonings if needed.
- Simmer and thicken:
- Heat the olive oil in a large skillet over medium heat. Pour in the pepper sauce and let it bubble gently for about 5 minutes, stirring occasionally. The sauce should coat the back of a spoon when it's ready.
- Combine and serve:
- Add the drained pasta to the skillet and toss it gently until every strand is coated in the vibrant sauce. Divide among bowls and tear pieces of burrata over each portion. Scatter with fresh basil and serve while the cheese is still warm and oozing.
Save This pasta has become my comfort food of choice during rainy weekends. There's something deeply satisfying about watching the burrata collapse into the sauce, creating creamy ribbons that wind around the pasta. Last month I made it on a Tuesday just because I needed a win after a particularly hard day at work.
Making It Your Own
I've learned that this sauce base is incredibly forgiving. Sometimes I add sun-dried tomatoes for extra umami, or stir in a handful of arugula at the very end for a peppery bite. The version with white wine simmered into the sauce tastes like something I'd order at an Italian restaurant and then spend weeks trying to replicate at home.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. I also love serving this with roasted asparagus or broccolini on the side. Something about the bright green vegetables against the deep red sauce makes the whole plate feel elegant and complete.
Storage and Reheating
The leftovers actually taste better the next day, though the sauce thickens considerably. I usually add a splash of cream or pasta water when reheating. The burrata doesn't keep well, so add fresh cheese to leftovers just before serving.
- Store the pasta and sauce separately for best results
- Reheat gently over low heat to prevent the cream from separating
- Never microwave the burrata, it loses that luxurious melting quality
Save Every time I make this pasta, I'm reminded that the simplest dishes often bring the most joy. The way someone's eyes light up when they tear into that first piece of burrata never gets old.
Recipe Questions
- → Can I make the sauce ahead of time?
Yes, the roasted red pepper sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with freshly cooked pasta for the best results.
- → What pasta shapes work best with this sauce?
Long pasta like spaghetti or fettuccine allows the silky sauce to coat evenly, while tubular shapes like penne capture the creamy sauce in their ridges. Choose based on your preference—both work beautifully here.
- → Can I use jarred roasted peppers instead?
While jarred roasted red peppers work in a pinch, freshly roasted peppers offer superior flavor and texture. If using jarred, drain them thoroughly and pat dry to avoid thinning your sauce too much.
- → How do I prevent the sauce from separating?
Keep the heat at medium or lower when simmering the sauce, and stir frequently. Avoid boiling vigorously, as this can cause the cream to separate. The sauce should gently bubble and thicken rather than boil.
- → What can I substitute for burrata?
Fresh mozzarella torn into pieces works well, though it's firmer than burrata. For extra creaminess, try stracciatella or a mixture of ricotta and grated Parmesan scattered over the pasta.
- → Is this dish freezer-friendly?
The pasta and sauce combination doesn't freeze well due to the cream. However, you can freeze the roasted pepper sauce without the cream for up to 3 months. Thaw overnight in the refrigerator, then finish with fresh cream when reheating.