Description
A luscious creamy red pepper pasta made with roasted red peppers blended into a velvety sauce, enhanced with fresh herbs and topped with loads of soft burrata cheese. This Italian-inspired vegetarian dish combines the sweetness of roasted peppers and richness of cream and Parmesan to create a comforting, flavorful main course perfect for any pasta lover.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (such as fettuccine or rigatoni)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 jar (12 ounces) roasted red peppers, drained
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Herbs and Garnish
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 balls burrata cheese
- Optional: extra herbs or cracked black pepper for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta thoroughly.
- Sauté Aromatics: While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté for 4–5 minutes until softened and translucent.
- Add Garlic and Peppers: Stir in the minced garlic and cook for another minute until fragrant. Then add the drained roasted red peppers, red pepper flakes if using, salt, and black pepper. Cook this mixture for 2 more minutes to meld the flavors.
- Blend the Sauce: Transfer the pepper mixture to a blender or use an immersion blender right in the pan. Puree until completely smooth and creamy.
- Finish the Sauce: Return the blended sauce to the skillet if removed. Stir in the heavy cream and grated Parmesan cheese. Simmer gently for 2–3 minutes, adding reserved pasta water a little at a time to adjust the sauce consistency as needed.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat each strand or piece in the creamy red pepper sauce.
- Serve and Garnish: Plate the pasta and top each serving with torn pieces of burrata cheese. Sprinkle with chopped fresh basil and parsley. For extra flavor, garnish with additional Parmesan cheese or cracked black pepper if desired. Serve warm.
Notes
- For a vegan alternative, substitute heavy cream and burrata with cashew cream and omit the Parmesan cheese.
- Add sautéed mushrooms or fresh spinach to the sauce for additional texture and flavor.
- Reserve pasta water is essential to adjust the sauce’s thickness and help it cling to the pasta better.
- Use burrata at room temperature for the best creamy texture.
