Creamy Red Pepper Pasta with Burrata & Herbs Recipe

Introduction

This Creamy Red Pepper Pasta with Burrata & Herbs combines roasted red peppers and rich cream to create a luscious sauce that clings beautifully to your favorite pasta. Topped with fresh burrata and basil, it’s a simple yet elegant dish perfect for impressing 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 for 25-30 minutes until the skins are charred. Remove from the oven and let them cool.
2. Step 2: Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Step 3: Peel the skins off the cooled peppers 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. 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 with the sauce. Toss until the pasta is well coated in 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: If desired, grate fresh Parmesan cheese over the top before serving.

Tips & Variations

• For a smoky flavor, char the peppers over an open flame on a gas stove before roasting.
• Swap burrata for fresh mozzarella if burrata isn’t available.
• Add a squeeze of lemon juice to the sauce to brighten the flavors.
• Use gluten-free pasta to make this dish gluten-free.
• For extra heat, increase the red pepper flakes or add a dash of cayenne pepper.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Burrata is best added fresh at serving and should not be stored with the pasta.

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 work well and save time. Just drain them well before blending to avoid a watery sauce.

Is this dish suitable for vegetarians?

Absolutely! This pasta is vegetarian-friendly, especially if you choose Parmesan cheese made without animal rennet or omit it altogether.

Creamy Red Pepper Pasta with Burrata & Herbs Recipe

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★★★★★

4.6 from 115 reviews

Creamy Red Pepper Pasta with Burrata & Herbs is a flavorful and visually stunning dish featuring roasted red bell peppers blended into a rich, creamy sauce. Tossed with your choice of pasta and topped with fresh burrata cheese and aromatic basil, this recipe is perfect for an impressive yet easy-to-make meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces 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)

Toppings & Garnish

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

Instructions

1. Roast the Peppers: Preheat the oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes until the skins become charred and blistered. Remove from the oven and allow to cool before peeling.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Drain the pasta and set aside.
3. Prepare the Sauce: Once the roasted peppers have cooled, peel off the skins and discard 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 completely 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 allow the flavors to meld and the sauce to thicken slightly.
5. Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to coat every strand of pasta evenly with the creamy red pepper sauce.
6. Serve with Burrata: Remove the skillet from heat. Plate the pasta and top generously with torn pieces of creamy burrata cheese.
7. Garnish: Sprinkle fresh basil leaves over the top for freshness and a burst of color.
8. Finish with Parmesan: If desired, grate fresh Parmesan cheese over the pasta just before serving for added flavor and richness.

Notes

• Roasting the peppers gives the sauce a deep, smoky flavor. You can also use jarred roasted red peppers in a pinch, but fresh roasting is recommended.
• For extra heat, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Burrata cheese adds a creamy, indulgent texture—if you can’t find burrata, fresh mozzarella can be a substitute.
• Parmesan cheese is optional but recommended for extra savory flavor.
• Make sure to save some pasta water before draining; you can add a splash to the sauce if it needs thinning.

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