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
Scale
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.
