This creamy red pepper pasta is a tasty delight, blending sweet roasted peppers with a rich sauce that hugs every noodle. Topped with luscious burrata and fresh herbs, it’s simply irresistible!
When I make this dish, I always feel fancy, even if I’m just in my pajamas! The smooth burrata adds that special touch, making each bite feel like a cozy hug. Yum! 😋
Key Ingredients & Substitutions
Pasta: I like using penne for this recipe, but any pasta shape works! If gluten-free is your thing, substitute with gluten-free pasta, which will still hold the creamy sauce well.
Red Bell Peppers: Freshly roasted red peppers bring a sweet, smoky flavor. If you’re short on time, jarred roasted peppers can be a good shortcut, just rinse and drain them well!
Heavy Cream: While heavy cream gives a rich texture, you can use half-and-half for a lighter version or even coconut milk for a dairy-free option. Just be aware it may change the flavor slightly.
Burrata Cheese: Burrata adds a creamy touch and looks gorgeous on the plate! If you can’t find burrata, creamy mozzarella or ricotta can be a nice alternative.
Fresh Herbs: Fresh herbs elevate the dish with flavor. I often use basil, but parsley or chives are lovely too! Dried herbs can work in a pinch, but fresh is always best.
How Do You Properly Roast Red Peppers?
Roasting red peppers enhances their sweetness and flavor. Here’s how to do it right:
- Choose fresh, firm peppers. Broiling or grilling works best for a charred flavor.
- Place them on a baking sheet under the broiler, turning occasionally, until the skin is blistered (10-15 mins).
- Once charred, put them in a bowl and cover with plastic wrap. Let them steam for 10 minutes; this makes peeling easier!
- Peel off the skin, remove seeds, and chop roughly for your sauce.
Taking the time to roast them properly makes a big difference in taste!
How to Make Creamy Red Pepper Pasta with Burrata and Fresh Herbs
Ingredients You’ll Need:
For the Pasta Dish:
- 12 oz (340 g) pasta (such as penne, rigatoni, or fusilli)
- 2 large red bell peppers, roasted and peeled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 ball burrata cheese (about 6 oz/170 g)
- Fresh herbs for garnish (such as basil, parsley, or chives), chopped
- Optional: pinch of red pepper flakes for heat
How Much Time Will You Need?
This delicious creamy red pepper pasta takes about 40 minutes to prepare and cook. You’ll spend around 15 minutes roasting the peppers and preparing the ingredients, and another 25 minutes cooking everything together for a delightful meal!
Step-by-Step Instructions:
1. Roast the Red Peppers:
Start by preheating your oven’s broiler or grill. Lay the red bell peppers on a baking sheet. Roast them for about 10-15 minutes, turning occasionally, until the skin is blackened and blistered all over. Next, put the roasted peppers in a bowl and cover it with plastic wrap to let them steam for about 10 minutes. This will make it easier to peel off the skin. After they’ve cooled a bit, remove the skins, seeds, and stems, and chop the peppers roughly.
2. Cook the Pasta:
While the peppers are roasting, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente (firm to the bite). Once cooked, drain the pasta but be sure to reserve about 1/2 cup of the pasta water for later. Set the pasta aside.
3. Make the Sauce:
In a blender or food processor, add the roasted red peppers, heavy cream, broth, and a pinch of salt and pepper. Blend everything together until it’s smooth and creamy. This is going to be the base of your delicious sauce.
4. Sauté Aromatics:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté it for about 3-4 minutes until it’s translucent. Then, stir in the minced garlic and cook for another minute, until you can smell the fragrant garlic.
5. Combine and Simmer:
Pour the blended red pepper cream mixture into the skillet with the sautéed onions and garlic. Let it simmer gently for about 5 minutes, stirring occasionally. This will help thicken the sauce slightly and blend the flavors together.
6. Finish the Sauce:
Now it’s time to make it creamy! Stir in the grated Parmesan cheese until it melts into the sauce, making it rich and luscious. Taste and adjust the seasoning with extra salt, pepper, and the optional red pepper flakes for some heat. If your sauce is too thick, just add a little of that reserved pasta water until you get the desired consistency.
7. Toss Pasta with Sauce:
Add the cooked pasta to the skillet. Toss everything together to coat the pasta evenly in the creamy sauce. Let it heat for 1-2 minutes, allowing everything to come together.
8. Serve:
Plate the creamy red pepper pasta onto serving dishes. Place a generous piece of burrata cheese on top of each serving—it’s the star of the dish! Finish with a sprinkle of freshly chopped herbs for that burst of color and flavor.
9. Enjoy!
Serve this delicious creamy red pepper pasta immediately while the burrata is soft and creamy. Pair it with a light green salad and some crusty bread to soak up every bit of that sauce. Enjoy your meal!
FAQ for Creamy Red Pepper Pasta with Burrata and Fresh Herbs
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Absolutely! Jarred roasted red peppers can save you time. Just make sure to drain and rinse them well to reduce excess salt and oil. They work almost the same as freshly roasted peppers!
What If I Don’t Have Heavy Cream? Can I Use a Substitute?
Yes, you can substitute heavy cream with half-and-half for a lighter option, or use coconut milk for a dairy-free version. Keep in mind that the flavor will be slightly different, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure the sauce doesn’t separate.
Can I Make This Recipe Vegan?
You can make a vegan version by using plant-based cream, such as cashew cream or coconut cream, and omitting the cheese or substituting with nutritional yeast for a cheesy flavor. Just ensure the pasta is egg-free!
