This creamy red pepper pasta is a treat for your taste buds! With sweet roasted peppers blended into a rich sauce and topped with luscious burrata cheese, it’s a simple delight.
The fresh herbs add a pop of flavor and make this dish smell fantastic. I love serving it warm, garnished with extra herbs. Trust me—everyone will be asking for seconds!
Key Ingredients & Substitutions
Pasta: I usually go for penne or rigatoni since they hold the sauce well. If you’re feeling adventurous, try whole wheat pasta for a nuttier taste or gluten-free pasta if that’s your preference.
Red Bell Peppers: These sweet peppers are essential for the sauce’s flavor. If you’re short on time, jarred roasted red peppers can be a great shortcut!
Heavy Cream: This gives the sauce its creaminess. You can easily swap it for half-and-half for a lighter option, or use coconut cream for a dairy-free alternative.
Burrata: This cheese is creamy and delicious, but if you can’t find it, fresh mozzarella or ricotta will work. Just remember—they won’t quite match burrata’s unique texture!
Fresh Herbs: Fresh basil and parsley brighten the dish. You can substitute dried herbs in a pinch, but use about one-third the amount, as dried herbs are stronger in flavor.
What’s the Best Way to Roast and Peel Red Peppers?
Roasting red peppers enhances their flavor, making them sweet and smoky. Here’s how to do it perfectly:
- Preheat your oven broiler and place your whole red peppers on a baking sheet.
- Broil them, turning occasionally for about 8-10 minutes, until the skins are charred and blistered.
- Immediately transfer the peppers to a bowl and cover with plastic wrap to create steam.
- After 10 minutes, peel off the charred skin easily. Remove the seeds and membranes, and chop them up for your sauce.
Taking the time to roast them properly makes all the difference! They’ll be sweet and flavorful, turning your sauce into something special.
How to Make Creamy Red Pepper Pasta with Burrata and Fresh Herbs
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (such as penne or rigatoni)
For the Sauce:
- 2 large red bell peppers
- 2 tbsp olive oil, divided
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1 ball of burrata cheese (about 6-8 oz)
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Optional: crushed red pepper flakes, for some heat
Time Estimate:
This delicious recipe will take about 30 minutes to prepare. You’ll spend around 10 minutes broiling the peppers, plus a bit of time cooking pasta and mixing your sauce. A quick and delightful meal for any night of the week!
Step-by-Step Instructions:
1. Roast the Red Peppers:
Start by preheating your oven broiler. Place the red bell peppers on a baking sheet and broil them, turning occasionally, until the skins are nicely charred and blistered all over—this should take about 8-10 minutes.
2. Peel the Peppers:
After broiling, take the peppers off the heat and transfer them to a bowl. Cover the bowl tightly with plastic wrap and let them steam for about 10 minutes. Once they’ve steamed, peel off the charred skin, remove the seeds and membranes, and roughly chop the peppers.
3. Cook the Pasta:
In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until it’s al dente. Drain and set aside, but make sure to reserve about 1/2 cup of the pasta water for later use.
4. Prepare the Sauce:
Next, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté it until it becomes translucent, which should take about 5 minutes. Afterward, add the minced garlic and sauté for another minute until fragrant.
5. Blend the Sauce:
Now, transfer the roasted red peppers into a blender or food processor. Add in those sautéed onions and garlic, the heavy cream, and broth. Blend until you have a nice smooth sauce.
6. Warm the Sauce:
Pour the blended sauce back into your skillet and warm it over medium heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, gradually add that reserved pasta water until you reach your preferred consistency.
7. Combine Pasta and Sauce:
Throw the cooked pasta into the skillet and toss it well so it’s nicely coated with the sauce and heated through.
8. Plate and Serve:
Now it’s time to serve! Place the creamy pasta on each plate, and tear pieces of burrata cheese over each serving. Sprinkle chopped basil and parsley on top for a fresh finish. You may also add a drizzle of olive oil and a pinch of crushed red pepper flakes if you like a bit of heat.
9. Enjoy Your Meal:
Dig in immediately and relish the warm, creamy, and flavorful pasta! This dish is sure to impress and is perfect for a cozy dinner occasion.
Can I Use Different Types of Pasta?
Absolutely! While penne or rigatoni work well, you can use any pasta you prefer. Just keep in mind that the sauce will cling better to shapes like fusilli or farfalle, if you want that creamy sauce in every bite!
What if I Can’t Find Burrata Cheese?
No worries! If burrata isn’t available, you can substitute it with fresh mozzarella or ricotta cheese. While the texture may differ, these alternatives will still provide a delicious creamy element to the dish!
Can I Prep This Recipe in Advance?
You can prepare the roasted red pepper sauce ahead of time, and store it in the fridge for up to 3 days. Just reheat the sauce before mixing it with the pasta. Assemble the dish with burrata just before serving for the best experience!
How Should I Store Leftovers?
Leftover creamy pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of cream or pasta water to help revive the sauce’s creaminess, and warm it gently on the stovetop or in the microwave.
