Description
A rich and creamy pasta dish featuring roasted red peppers, heavy cream, and burrata cheese, perfect for a comforting dinner.
Ingredients
Scale
- 12 ounces 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
- Roast the peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 25-30 minutes until the skins are charred. Remove them from the oven and let them cool.
- Cook the pasta: Boil a large pot of salted water. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water for later.
- Prepare the sauce: Once the peppers have cooled, peel off the skins 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.
- Sauté: In a large skillet, heat olive oil over medium heat. Pour in the blended pepper sauce, letting it simmer for about 5 minutes while stirring occasionally.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce, tossing until the pasta is well coated. If the sauce seems too thick, reintroduce that reserved pasta water a bit at a time until desired consistency is reached.
- Serve with burrata: Remove the skillet from heat. Transfer the pasta to serving bowls and beautifully top with generous pieces of burrata cheese.
- Garnish: Sprinkle fresh basil on top for a burst of flavor and color.
- Finish with Parmesan: If desired, grate some fresh Parmesan cheese over the top before serving.
Notes
Make ahead by preparing roasted peppers in advance and storing them in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Keywords: creamy pasta, red pepper, burrata, dinner, vegetarian pasta