Creamy Red Pepper Pasta with Burrata & Herbs Recipe

Introduction

Creamy Red Pepper Pasta with Burrata & Herbs is a vibrant and comforting dish perfect for any night of the week. Roasted red peppers blend into a silky sauce, topped with rich burrata and fresh basil for a delightful finish. This recipe is simple yet impressive, ideal for sharing with family and friends.

Ingredients

• 12 ounces of pasta (your choice: 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, for heat)
• Fresh basil, for garnish
• Burrata cheese, for topping
• Parmesan cheese, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 25-30 minutes until the skins are charred. Remove from the oven and let cool.
2. Step 2: Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
3. Step 3: Peel the cooled roasted peppers and remove the seeds. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes (if using). Blend until smooth.
4. Step 4: Heat olive oil in a large skillet over medium heat. Pour in the blended pepper sauce and cook for about 5 minutes, stirring occasionally.
5. Step 5: Add the cooked pasta to the skillet and toss to coat evenly with the creamy red pepper sauce.
6. Step 6: Remove the skillet from heat. Transfer the pasta to serving bowls and top with generous pieces of burrata cheese.
7. Step 7: Garnish with fresh basil leaves for a burst of flavor and color.
8. Step 8: Optionally, grate fresh Parmesan cheese over the pasta before serving for extra richness.

Tips & Variations

• For added protein, top the pasta with grilled chicken, shrimp, or a plant-based alternative.
• If you prefer less heat, omit the red pepper flakes or reduce the quantity.
• Roast the peppers on a gas burner flame for an even smokier flavor if available.
• Use fresh burrata for the creamiest texture; mozzarella can be a substitute in a pinch.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it thickens. Burrata should be added fresh at serving and is best enjoyed immediately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of roasting my own?

Yes, jarred roasted red peppers can be used to save time. Just drain them well before blending to avoid a watery sauce.

Is this pasta dish suitable for vegetarians?

Absolutely. This recipe is vegetarian-friendly as written. To make it vegan, substitute the heavy cream with a plant-based alternative and use vegan cheese or omit the burrata and Parmesan.

Creamy Red Pepper Pasta with Burrata & Herbs Recipe

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★★★★★

4.9 from 123 reviews

Creamy Red Pepper Pasta with Burrata & Herbs is a delightful and elegant dish featuring roasted red bell peppers blended into a luscious cream sauce, tossed with your choice of pasta, and topped with fresh burrata cheese and aromatic basil. This recipe combines smoky, creamy, and fresh flavors for an impressive yet easy-to-make meal perfect for family dinners or entertaining guests.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces pasta (spaghetti, fettuccine, or penne)

Sauce

• 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, for heat)

Garnishes

• Fresh basil, for garnish
• Burrata cheese, for topping
• Parmesan cheese, for serving (optional)

Instructions

1. Roast the Peppers: Preheat the 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 cool.
2. Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Prepare the Sauce: Once the peppers are cool, peel off their skins and remove seeds. In a blender or food processor, combine the roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes (if using). Blend until smooth.
4. Sauté: Heat olive oil in a large skillet over medium heat. Pour in the blended red pepper sauce and cook for about 5 minutes, stirring occasionally to heat through and meld flavors.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss thoroughly until each strand is well coated with the creamy red pepper sauce.
6. Serve with Burrata: Remove the skillet from heat. Transfer pasta to serving bowls and top generously with pieces of burrata cheese.
7. Garnish: Sprinkle fresh basil leaves over the pasta to add color and a fresh herbal aroma.
8. Finish with Parmesan: Optionally, grate fresh Parmesan cheese on top before serving for an extra layer of savory flavor.

Notes

• Roasting the peppers until charred enhances their smoky flavor, but you may also use jarred roasted peppers as a shortcut.
• Adjust red pepper flakes according to your preferred spice level.
• For a heartier meal, add grilled chicken, shrimp, or plant-based proteins to the pasta before serving.
• Use fresh burrata cheese for the best creamy texture and flavor contrast.
• Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Keywords: red pepper pasta, creamy pasta, burrata, roasted pepper sauce, Italian pasta recipe, easy pasta dinner, homemade pasta sauce