Ingredients
12 ounces pasta (spaghetti, fettuccine, or penne)
2 large red bell peppers, roasted and peeled
1 cup heavy cream
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh basil for garnish, as needed
Burrata cheese for topping, as needed
Parmesan cheese for topping (optional), as needed
Instructions
1. Roast the Peppers — Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25–30 minutes until the skins are charred. Remove from the oven and let them cool.
2. Cook the Pasta — Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
3. Blend the Sauce — Once the peppers are cool, peel off the skins and remove the seeds. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, pepper, and red pepper flakes if using. Blend until smooth.
4. Cook the Sauce — In a large skillet, heat olive oil over medium heat. Pour in the blended pepper sauce. Cook for about 5 minutes, stirring occasionally, until slightly thickened.
5. Combine — Add the cooked pasta to the skillet with the sauce. Toss until the pasta is well coated, adding reserved pasta water if needed to loosen the sauce.
6. Add Burrata — Remove the skillet from heat. Transfer the pasta to serving bowls and top with generous pieces of burrata cheese.
7. Garnish and Serve — Sprinkle fresh basil on top for a burst of flavor and color. Grate fresh Parmesan over the top if desired and serve immediately.
Notes
Roast your own peppers — Always roast fresh peppers instead of using jarred ones for maximum flavor.
Reserve pasta water — It’s liquid gold for adjusting sauce consistency. Never skip this step.
Room temperature burrata — Let your burrata come to room temperature before serving for the creamiest texture.
Don’t rush the sauce — Allowing it to simmer gently develops deeper, richer flavors.
Burrata substitutes: Fresh mozzarella or ricotta make good alternatives, though they won’t provide the same creamy center that burrata offers.
Make ahead: The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Cook pasta fresh when ready to serve.
Storage: Store leftovers in an airtight container for up to 3 days. Add a splash of cream or milk when reheating as the sauce may thicken when chilled.
Variations: Add grilled chicken or shrimp for extra protein. Stir in spinach or mushrooms for added nutrition. Increase red pepper flakes for more heat. Swap basil for parsley or thyme, or use goat cheese instead of burrata for a tangier profile.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Roasting / Stovetop / Blender
- Cuisine: Italian
- Diet: Vegetarian