Creamy Red Pepper Pasta with Burrata (Print View)

Silky roasted red pepper sauce meets creamy burrata and fresh herbs in this elegant pasta dish perfect for any occasion.

# Components:

→ Pasta

01 - 12 oz pasta (spaghetti, fettuccine, or penne)

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers
03 - 1 cup heavy cream
04 - 1 clove garlic, minced
05 - 1 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/4 tsp red pepper flakes (optional)

→ To Serve

09 - 2 balls burrata cheese (about 4 oz each)
10 - Fresh basil leaves, for garnish
11 - Parmesan cheese, for serving (optional)

# Directions:

01 - Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred. Remove from oven, cover with foil, and let cool. Peel and deseed peppers once cooled.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - In a blender or food processor, combine roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes (if using). Blend until completely smooth.
04 - Heat olive oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 5 minutes, stirring occasionally, until slightly thickened.
05 - Add cooked pasta to the skillet and toss to coat thoroughly in the creamy sauce.
06 - Divide pasta among serving bowls. Tear burrata cheese and arrange generously on top of each bowl.
07 - Garnish with fresh basil leaves and, if desired, a sprinkle of Parmesan cheese. Serve immediately while the burrata is creamy and luscious.

# Expert Advice:

01 -
  • The sauce comes together faster than you can order delivery and tastes infinitely better
  • Burrata melting over warm pasta creates the kind of luxurious dinner that makes weeknights feel special
02 -
  • The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, the flavors meld together beautifully overnight.
  • If your blender isn't powerful enough to get the sauce completely smooth, press it through a fine mesh sieve. The extra step creates that velvety restaurant texture.
03 -
  • Pat the roasted peppers dry with paper towels before blending if the sauce seems too thin. Water content varies between peppers, and this trick helps maintain that rich, coating consistency.
  • Save some pasta water before draining. A splash of starchy water helps bind the sauce to the noodles if they seem too slick or the sauce is too thick.
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