Creamy Red Pepper Pasta with Burrata (Printable Version)

Velvety roasted red pepper sauce coats pasta, topped with creamy burrata and fresh herbs for a restaurant-worthy Italian-inspired meal ready in 35 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz 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

→ To Serve

09 - 2 balls burrata cheese (about 4 oz each)
10 - Fresh basil leaves
11 - Parmesan cheese

# Method:

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. 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 Hints:

01 -
  • That moment when burrata meets warm sauce and creates the creamiest, most luxurious pasta of your life
  • Restaurant-quality results with zero fancy techniques required
  • The roasted pepper flavor is deep, sweet, and nothing like jarred sauce
02 -
  • Peeling those charred peppers while they are still warm is infinitely easier than waiting until they are cold
  • The sauce continues to thicken as it sits, so do not over-reduce it in the pan
  • Room temperature burrata melts more beautifully than cold straight from the fridge
03 -
  • If your sauce seems too thick, reserve some pasta water before draining to thin it out
  • Use the highest quality burrata you can find since it is the star of the show
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