Creamy Red Pepper Pasta with Burrata (Print View)

Velvety roasted red pepper sauce coats pasta, topped with creamy burrata and fresh basil for an impressive Italian-inspired dinner.

# What You’ll Need:

→ 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 -
  • It comes together in under 40 minutes but tastes like something you would order at a nice Italian restaurant
  • The burrata creates this incredible creamy contrast against the slightly sweet roasted pepper sauce
  • Perfect for those nights when you want to impress someone without spending hours at the stove
02 -
  • Do not skip the foil step when the peppers come out of the oven, the steam created is what makes peeling them so much easier
  • The sauce will continue to thicken as it sits off the heat, so resist the urge to over-reduce it in the skillet
  • Burrata is best served at room temperature, so take it out of the fridge about 20 minutes before you plan to use it
03 -
  • If you are short on time, jarred roasted peppers work in a pinch, though fresh roasted ones have noticeably better flavor
  • The sauce can be made a day ahead and stored in the refrigerator, just warm it gently before tossing with the pasta
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