Description
A luscious and vibrant Creamy Red Pepper Pasta with Burrata and fresh herbs, blending roasted red peppers into a smooth, velvety sauce enhanced by Parmesan and heavy cream. Perfectly complemented by tender pasta and creamy burrata, this Italian-inspired vegetarian main course is both comforting and elegant, ideal for an easy weeknight dinner or special occasion.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (such as rigatoni or fettuccine)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water (as needed)
Toppings and Garnish
- 2 burrata balls (about 4 oz each)
- Fresh basil, chopped
- Fresh parsley, chopped
- Fresh chives, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set the pasta aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent. Then add minced garlic and cook for another 30 seconds until fragrant.
- Add Peppers and Season: Stir in the drained roasted red peppers, tomato paste, red pepper flakes (if using), salt, and black pepper. Let the mixture cook for 3 to 4 minutes to blend the flavors.
- Puree the Sauce: Transfer the pepper mixture to a blender or use an immersion blender in the skillet to puree the sauce until it’s smooth and creamy.
- Finish the Sauce: Return the smooth sauce to the skillet if blended separately. Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for 2 to 3 minutes to thicken slightly and meld the flavors.
- Combine Pasta and Sauce: Add the cooked pasta directly into the sauce. Toss everything to coat the pasta evenly. Add reserved pasta water a little at a time to adjust the sauce consistency to your preference.
- Plate and Garnish: Divide the creamy pasta among serving plates. Top each portion with a whole burrata ball. Generously sprinkle with chopped fresh basil, parsley, and chives for a fresh herbal finish. Serve immediately while warm.
Notes
- For a vegan version, substitute heavy cream and Parmesan with dairy-free alternatives and omit or use vegan burrata if available.
- This dish pairs beautifully with a crisp green salad or toasted sourdough bread for a complete meal.
- Red pepper flakes are optional but add a nice subtle heat to balance the creaminess.
- Use pasta shapes like rigatoni or fettuccine that hold sauce well for the best texture.
