Creamy Red Pepper Pasta with Burrata (Printable Version)

Velvety roasted pepper sauce coats tender pasta, crowned with creamy burrata and fresh herbs.

# What You'll Need:

→ Pasta

01 - 12 oz pasta (spaghetti, fettuccine, or penne)

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers
03 - 1 cup heavy cream
04 - 1 clove garlic, minced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon red pepper flakes (optional)

→ To Serve

09 - 2 balls burrata cheese (about 4 oz each)
10 - Fresh basil leaves for garnish
11 - Parmesan cheese for serving (optional)

# Steps to Follow:

01 - Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred. Remove from oven, cover with foil, and let cool. Peel and deseed peppers once cooled.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - In a blender or food processor, combine roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until completely smooth.
04 - Heat olive oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 5 minutes, stirring occasionally, until slightly thickened.
05 - Add cooked pasta to the skillet and toss to coat thoroughly in the creamy sauce.
06 - Divide pasta among serving bowls. Tear burrata cheese and arrange generously on top of each bowl.
07 - Garnish with fresh basil leaves and, if desired, a sprinkle of Parmesan cheese. Serve immediately while the burrata is creamy.

# Additional Tips::

01 -
  • The sauce tastes like you spent hours in the kitchen when it honestly takes about fifteen minutes from roasted pepper to creamy perfection.
  • Burrata melts into the warm pasta like a secret, giving you those pockets of pure richness that make every bite feel indulgent.
  • It's elegant enough for guests but casual enough for a Tuesday night when you want something that feels special.
02 -
  • Blending the peppers completely smooth is non-negotiable—any fleck left behind becomes a distraction, so take the extra thirty seconds to make sure the sauce is silk.
  • The burrata must go on warm pasta but not boiling-hot pasta; if the bowl is steaming aggressively, wait thirty seconds or the cheese will break instead of melting into clouds.
03 -
  • Make the sauce an hour or two ahead if you like—it reheats gently over low heat and actually tastes better when the flavors have settled and married together.
  • If your cream-based sauce ever looks grainy or broken, whisk in a tablespoon of cold cream off heat and stir until it comes back together.
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