This creamy red pepper pasta is a true delight! With a rich, smooth sauce made from roasted red peppers and topped with gooey burrata, every bite is a flavor explosion.
If you love herbs, this dish is for you! I often sprinkle fresh basil and parsley on mine—it adds such a nice touch. It’s cozy, comforting, and perfect for any night in!
Key Ingredients & Substitutions
Pasta: I recommend using penne or rigatoni for this recipe because their shapes hold sauce well. But you can easily swap them with spaghetti or fusilli based on your preference or what’s on hand.
Red Bell Peppers: These are crucial for the creamy sauce’s flavor. If you’re looking for a twist, you could substitute them with roasted tomatoes or even jarred roasted red peppers to save time.
Heavy Cream: This adds richness, but for a lighter option, you can use half-and-half or a plant-based cream like coconut cream. It’ll still give a nice texture!
Burrata Cheese: If burrata isn’t available, fresh mozzarella or goat cheese works too. They won’t be as creamy, but they’ll add a delicious flavor to the dish.
Fresh Herbs: Basil and parsley bring freshness to this pasta. You can use dried herbs in a pinch but fresh really makes the dish pop. Chives or arugula could be interesting substitutes, too!
How Do I Get the Perfect Roasted Red Pepper Sauce?
Roasting the peppers is the key to a sweet and smoky sauce. Here’s how to do it right:
- First, roast the peppers at a high temperature to get those charred bits. Don’t rush this step; it really enhances the flavor!
- Once roasted, steaming them helps loosen the skins, making them easy to peel off. It’s a messy job, but worth it!
- Blend the roasted peppers with sautéed onions and garlic until smooth for a creamy texture. Adjust the thickness with reserved pasta water to your liking.
Keep an eye on the seasoning; a little extra salt can bring out the flavors even more. Enjoy making your sauce creamy and bright!
Creamy Red Pepper Pasta With Burrata and Fresh Herbs
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (penne, rigatoni, or your favorite shape)
For the Sauce:
- 2 large red bell peppers
- 2 tbsp olive oil, divided
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Topping:
- 8 oz burrata cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Optional: red pepper flakes for some heat
- Lemon zest (optional, for brightness)
How Much Time Will You Need?
This dish takes approximately 40 minutes to prepare and cook. You’ll spend about 10-15 minutes prepping the ingredients and about 25 minutes cooking everything. It’s a quick yet delightful meal perfect for any day!
Step-by-Step Instructions:
1. Roast the Red Bell Peppers:
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until the skins are blackened and blistered. This caramelization adds fantastic flavor to your sauce!
2. Steam and Peel the Peppers:
Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl with plastic wrap to allow the peppers to steam for about 10 minutes. This will make peeling off the skins super easy! After steaming, peel off the skins and discard them.
3. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until it’s al dente. Reserve 1 cup of the pasta cooking water for later, then drain the pasta and set it aside.
4. Prepare the Sauce Base:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4 minutes. Then, stir in the minced garlic and cook for 1 additional minute until fragrant.
5. Make the Red Pepper Cream Sauce:
Transfer the peeled roasted red peppers to a blender or food processor. Add the sautéed onion and garlic, heavy cream, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. This will be the star of your dish!
6. Combine the Sauce and Pasta:
Pour the red pepper cream sauce back into the skillet and heat it gently over low. Stir in the grated Parmesan cheese. If the sauce is too thick, add the reserved pasta water little by little until you reach your desired creamy consistency.
7. Mix and Serve:
Toss the cooked pasta into the sauce until it’s thoroughly coated. Taste and adjust the seasoning with more salt, pepper, and some red pepper flakes if you like a little heat.
8. Add the Creamy Burrata:
Plate the pasta and top each serving with pieces of warm burrata cheese. It should be soft and delicious, melting into the dish!
9. Garnish and Enjoy:
Generously sprinkle chopped fresh basil and parsley on top of the pasta, and add a little lemon zest for brightness if desired. Enjoy your creamy red pepper pasta while it’s warm!
This dish beautifully combines the sweetness of roasted red peppers, the richness of heavy cream, and the creamy texture of burrata cheese, making it a perfect meal for any occasion!
FAQ for Creamy Red Pepper Pasta With Burrata and Fresh Herbs
Can I Use Jarred Roasted Red Peppers Instead?
Absolutely! Jarred roasted red peppers can save you time. Just drain them well and blend them with the sautéed onions and garlic, skipping the roasting step. You might want to adjust the seasoning since jarred peppers can sometimes be saltier.
How Can I Make This Dish Vegetarian?
This recipe is already vegetarian-friendly! Just ensure that you use vegetarian Parmesan cheese, as some brands are made with animal rennet. You can also try using nutritional yeast for a cheesy flavor without dairy.
Can I Store Leftover Pasta?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of cream or pasta water if the sauce has thickened too much.
What If I Can’t Find Burrata Cheese?
No worries! Fresh mozzarella or ricotta cheese can be great substitutes. While they won’t have the exact creamy texture of burrata, they will still add deliciousness to the dish.
