If you are looking for a dish that feels like a comforting hug in a bowl, the Creamy Red Pepper Pasta with Burrata & Herbs Recipe is your new best friend. This pasta is bursting with vibrant roasted red peppers blended into a luscious, velvety cream sauce, perfectly hugging every strand or bite of rigatoni. The crowning glory comes with creamy, dreamy burrata and fresh herbs that add just the right pop of freshness and elegance. It manages to feel indulgent and fresh all at once, making it an irresistible meal that’s surprisingly easy to whip up any night of the week.
Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients that each bring an essential element to the table, creating layers of flavor, texture, and color you’ll love. From the richness of the cream and burrata to the fragrant herbs and pop of zingy lemon zest, every component plays a star role.
- 12 ounces pasta (such as rigatoni or fettuccine): Choose a shape that holds the sauce beautifully for every delicious bite.
- 2 tablespoons olive oil: Adds a silky texture and subtle fruity richness to build flavors.
- 3 cloves garlic, minced: Provides that irresistible aromatic base to the sauce.
- 1/2 teaspoon red pepper flakes (optional): A gentle heat that elevates the red pepper’s natural sweetness.
- 1 (12-ounce) jar roasted red peppers, drained: The star ingredient that gives the dish its vibrant color and smoky sweetness.
- 1/2 cup heavy cream: Creates the rich, creamy body that makes this pasta indulgent and comforting.
- 1/4 cup grated Parmesan cheese: Adds salty depth and umami that rounds out the sauce.
- Salt and black pepper, to taste: Essential seasonings that lift every flavor.
- 8 ounces burrata cheese: Creamy and luscious, it’s the ultimate finishing touch for a luxurious mouthfeel.
- 1/4 cup chopped fresh basil: Brings fresh, herbal brightness that balances the creaminess.
- 2 tablespoons chopped fresh parsley: Adds a vibrant pop of green and a mild, fresh taste.
- Zest of 1 lemon (optional): A little zingy brightness to awaken the flavors beautifully.
How to Make Creamy Red Pepper Pasta with Burrata & Herbs Recipe
Step 1: Cook the Pasta to Perfection
Bring a large pot of salted water to a boil and cook your chosen pasta until it’s al dente, perfectly tender but with a little bite. Don’t forget to reserve half a cup of that pasta water before draining—it’s a magic ingredient for adjusting the sauce’s consistency later on.
Step 2: Build the Flavor Base
Heat olive oil over medium heat in a large skillet, then add minced garlic and optional red pepper flakes. Sauté just until fragrant, about 30 seconds; this brief step builds the aromatic foundation essential for the sauce’s depth.
Step 3: Sauté the Roasted Red Peppers
Add your drained roasted red peppers to the skillet and cook for about 2 minutes. This step accentuates their smoky sweetness while integrating them perfectly with the garlic and heat from the flakes.
Step 4: Blend the Sauce Until Smooth
Transfer the pepper mixture to a blender or use an immersion blender right in the pan, blending until you have a luscious, velvety red sauce that will coat your pasta beautifully.
Step 5: Finish the Sauce
Return the sauce to the skillet, then stir in heavy cream and Parmesan cheese. Let it simmer gently on low heat for 3 to 5 minutes to thicken slightly and allow all the flavors to marry. Season with salt and freshly cracked black pepper to taste.
Step 6: Combine Pasta and Sauce
Toss your perfectly cooked pasta into the sauce, stirring to coat each piece. Use the reserved pasta water in small amounts if the sauce needs loosening—it’s the secret trick for a silky texture that clings to your noodles.
Step 7: Top with Burrata and Fresh Herbs
Divide the sauced pasta onto plates, then top with torn pieces of creamy burrata, chopped basil, parsley, and a little lemon zest if you’re using it. These fresh, soft touches balance the richness and add a gorgeous finish to the dish.
How to Serve Creamy Red Pepper Pasta with Burrata & Herbs Recipe
Garnishes
A generous sprinkle of fresh herbs like basil and parsley adds a burst of color and vivacity, while lemon zest brightens each bite, cutting through the richness wonderfully. Don’t skip the burrata—it’s the ultimate creamy crown for this pasta!
Side Dishes
This pasta stands out beautifully with simple side options. A crisp green salad with a light vinaigrette or some roasted seasonal vegetables complements the creamy sauce perfectly, adding texture and freshness to your meal.
Creative Ways to Present
Try serving this pasta family-style in a large bowl with extra burrata in the center for guests to help themselves. Or plate individual portions with a drizzle of high-quality olive oil and a few whole basil leaves for a restaurant-worthy look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pasta and sauce separately in airtight containers in the refrigerator. This keeps the textures fresh and prevents the burrata from becoming soggy.
Freezing
The sauce alone freezes well for up to three months—just defrost it overnight in the refrigerator and reheat gently. For best quality, add the burrata fresh when serving, as cheese like that doesn’t freeze gracefully.
Reheating
Reheat the pasta and sauce in a skillet over low heat, adding a splash of reserved pasta water or fresh cream to restore the sauce’s creamy consistency. Top with fresh burrata and herbs just before serving to enjoy the full flavor and texture.
FAQs
Can I use fresh red peppers instead of jarred roasted ones?
While fresh red peppers are wonderful, roasting them yourself ahead of time is key for the smoky flavor that defines this dish. Store-bought jarred roasted peppers make the process much quicker without sacrificing taste.
Is this recipe suitable for vegans?
Yes! Simply swap the heavy cream for a plant-based alternative and skip the burrata or use a dairy-free cheese substitute. You’ll still get a deliciously creamy, flavorful pasta perfect for vegan diets.
What pasta shapes work best with this creamy red pepper sauce?
Shapes like rigatoni, fettuccine, or penne are ideal because their ridges and tubes hold onto the rich sauce beautifully, ensuring every bite is full of flavor.
Can I add protein to this dish?
Absolutely! Grilled chicken or sautéed shrimp are excellent additions that complement the creamy red pepper sauce without overpowering it.
How spicy is the pasta with the red pepper flakes?
The red pepper flakes add just a mild kick that enhances the flavor without making it overwhelmingly spicy. You can easily adjust the amount or omit it altogether to suit your heat preference.
Final Thoughts
I truly hope you give the Creamy Red Pepper Pasta with Burrata & Herbs Recipe a try—it’s one of those dishes that brings great joy with every bite. It’s approachable enough for a weeknight, yet impressive enough to serve guests. The combination of creamy sauce, fresh herbs, and luscious burrata is something I come back to again and again when I want a dish that feels like a treat. Enjoy cooking and savor every creamy, red-pepper-filled moment!
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Creamy Red Pepper Pasta with Burrata & Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy red pepper pasta with burrata and fresh herbs is a luscious, comforting Italian-inspired dish that’s perfect for a quick weeknight dinner or a special occasion. Featuring a vibrant roasted red pepper sauce blended to silky perfection, tossed with al dente pasta, and topped with rich burrata cheese and fragrant basil and parsley, it offers a delicious balance of flavors and textures.
Ingredients
Pasta and Sauce
- 12 ounces pasta (such as rigatoni or fettuccine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
Toppings and Garnishes
- 8 ounces burrata cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then add the pasta. Cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set the pasta aside.
- Prepare the sauce base: Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned.
- Cook the red peppers: Add the drained roasted red peppers to the skillet and sauté for 2 minutes to warm them through and enhance their flavor.
- Blend the sauce: Transfer the garlic and roasted red pepper mixture to a blender or use an immersion blender directly in the skillet. Blend the mixture until completely smooth.
- Finish the sauce: Return the blended sauce to the skillet if removed. Stir in the heavy cream and grated Parmesan cheese. Simmer on low heat for 3 to 5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the sauce, gently tossing to coat every piece evenly. If the sauce feels too thick, add the reserved pasta water a little at a time to loosen it to your desired consistency.
- Plate and garnish: Divide the coated pasta among serving plates. Tear the burrata cheese into pieces and distribute on top. Sprinkle with chopped fresh basil, fresh parsley, and lemon zest if using. Serve immediately while warm.
Notes
- For a vegan version, substitute dairy-free cream and skip the burrata cheese.
- Add grilled chicken or shrimp for extra protein if desired.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
