Creamy Red Pepper Pasta (Printer-friendly)

Luscious pasta with roasted red pepper sauce, creamy burrata, and fresh basil for a flavorful dish.

# Required Ingredients:

→ 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 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon 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)

# How-To Steps:

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.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like you've been simmering it all afternoon.
  • Burrata melts into warm pasta like a creamy secret, making every bite feel indulgent without being heavy.
  • It's impressive enough to serve guests but relaxed enough for a solo dinner night when you want to feel fancy.
02 -
  • Don't skip the foil-covered steaming step after roasting because trying to peel raw-cooled peppers is a frustrating exercise in patience that leaves you with torn skin and broken spirits.
  • Burrata is only creamy when it's cold before hitting warm pasta, so keep it refrigerated until the absolute last second or it becomes just another melted cheese rather than that magical creamy moment everyone comes for.
03 -
  • Make the sauce up to two days ahead and store it in an airtight container, then warm it gently and toss with fresh pasta when you're ready to eat, which is a game-changer for weeknight dinners.
  • If your burrata is approaching its expiration date, embrace it by using it sooner rather than later, or substitute with fresh mozzarella or ricotta, which won't have quite the same creamy center magic but will still be delicious.
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