Description
A rich and creamy pasta dish featuring roasted red peppers, topped with burrata and fresh herbs, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 12 oz Pasta (Short shapes like penne, rigatoni, or fusilli work best.)
- 2 large Red bell peppers, roasted and peeled (Use jarred roasted peppers if short on time.)
- 1 clove Garlic (Don’t skimp on the garlic for flavor.)
- 1 cup Heavy cream (Can substitute with whole milk, but sauce will be thinner.)
- 1 Burrata Burrata cheese (Let it come to room temperature before serving.)
- 1 tbsp Olive oil (Used for blending the sauce.)
- 1/4 tsp Black pepper (Adjust according to taste.)
- 1/4 tsp Red pepper flakes (Can increase for more heat.)
- 1/2 tsp Salt (Adjust to taste.)
- 1 oz Parmesan cheese (Grated for serving.)
- 1 few leaves Basil, Fresh (Avoid cutting; tear the leaves for better flavor.)
Instructions
Preparation
- Roast the red bell peppers until charred, then peel and set aside.
- Cook the pasta according to package instructions; drain and set aside.
Sauce Preparation
- In a blender, combine the roasted red peppers, garlic, olive oil, heavy cream, salt, black pepper, and red pepper flakes, and blend until smooth.
- In a skillet, heat the creamy red pepper sauce over medium heat.
Assembly
- Add the cooked pasta to the skillet and toss with the sauce until well-coated.
- Serve topped with burrata cheese, fresh basil, and grated Parmesan.
Notes
Cool roasted peppers before peeling for easier handling. Warm burrata slightly for a creamy texture on the pasta. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes