Creamy Red Pepper Pasta with Burrata & Herbs: The Ultimate Comfort Dinner

There is something undeniably magical about the combination of sweet roasted red peppers and rich, creamy cheese. If you have been searching for a dinner that feels like a restaurant-quality indulgence but comes together in your own kitchen in under 30 minutes, this Creamy Red Pepper Pasta with Burrata & Herbs is the answer. It is vibrant, velvety, and packed with a depth of flavor that usually takes hours to achieve.

This dish is the perfect intersection of rustic Italian simplicity and modern comfort food. The sauce is a brilliant orange-red hue, created by blending roasted red peppers with aromatics and cream, which clings lovingly to every strand of pasta. When topped with cool, milky burrata cheese that melts slightly into the hot pasta, it creates a contrast in temperature and texture that is simply irresistible.

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Why You Will Fall in Love With This Recipe

We often think of pasta sauces in two categories: tomato-based or cream-based. This roasted red pepper sauce bridges the gap beautifully. It offers the acidity and sweetness of a vegetable-based sauce with the luxurious mouthfeel of an Alfredo. Here is why this recipe deserves a spot in your weekly rotation:

• Incredible Flavor Balance: The natural sweetness of the red peppers is balanced by the savory garlic and the richness of the cream. The fresh basil adds a peppery, herbal kick that cuts through the richness.
• Visually Stunning: As the saying goes, we eat with our eyes first. The vibrant orange sauce against the stark white burrata and bright green basil makes for a stunning presentation that looks like it came from a high-end trattoria.
• Quick and Easy: Despite its fancy appearance, this meal comes together quickly. If you use jarred roasted red peppers, the sauce is ready in the time it takes to boil the pasta.
• Vegetarian Friendly: This is a hearty, filling meal that satisfies meat-eaters and vegetarians alike. It is proof that you do not need meat to make a main dish feel complete.

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Ingredients Checklist

To make this luscious Creamy Red Pepper Pasta, you will need a handful of quality ingredients. Since the sauce relies on just a few components, try to buy the best quality you can find.

For the Pasta and Sauce:

• Pasta: 1 lb (450g) of long pasta like Linguine, Fettuccine, or Spaghetti. The flat surface area of linguine works particularly well for holding this thick sauce.
• Roasted Red Peppers: 16 oz (450g) jar of roasted red peppers, drained. You can roast your own fresh peppers if you prefer, but jarred peppers make this a quick weeknight win.
• Olive Oil: 2 tablespoons of extra virgin olive oil, plus more for drizzling at the end.
• Garlic: 3-4 cloves, minced. Fresh garlic is essential here for that aromatic punch.
• Shallot: 1 small shallot, finely chopped. This adds a subtle sweetness that is milder than onion.
• Heavy Cream: 3/4 cup. This provides the “creamy” element. You can substitute with half-and-half for a lighter version, though the sauce will be thinner.
• Parmesan Cheese: 1/2 cup freshly grated. Always grate your own cheese; pre-grated versions contain anti-caking agents that prevent smooth melting.
• Tomato Paste: 1 tablespoon. This deepens the color and adds a savory “umami” backbone to the sauce.
• Smoked Paprika: 1/2 teaspoon. Just a hint to complement the roasted flavor of the peppers.
• Red Pepper Flakes: 1/4 teaspoon (optional) for a gentle heat.
• Salt and Black Pepper: To taste.

For the Toppings:

• Burrata Cheese: 2 balls (approx 8 oz total). Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream.
• Fresh Basil: A large handful of fresh leaves. Do not use dried basil for finishing; the fresh herbal note is key.
• Cracked Black Pepper: Coarse grind for finishing.

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Step-by-Step Instructions

Follow these steps to achieve the perfect glossy sauce and al dente pasta. Read through the instructions once before starting to ensure you have everything prepped.

1. Prepare the Pasta Water

Bring a large pot of salted water to a rolling boil. You want the water to taste like the sea. This is your only chance to season the pasta itself.

2. Blend the Pepper Base

While the water heats, place the drained roasted red peppers in a blender or food processor. Blend on high until completely smooth. Set this puree aside. If you prefer a rustic texture, you can pulse it so small bits remain, but for a glossy sauce, smooth is best.

3. Sauté the Aromatics

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Build the Sauce

Stir in the tomato paste, smoked paprika, and red pepper flakes with the shallots and garlic. Cook this mixture for about 1 minute—this “blooms” the spices and caramelizes the tomato paste, removing its raw acidic taste. Pour in the pureed red peppers and stir to combine.

5. Simmer and Cream

Reduce the heat to low. Pour in the heavy cream and stir until the sauce is a uniform, creamy orange color. Let the sauce simmer gently for 5-8 minutes to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth. Taste and season with salt and pepper.

6. Cook the Pasta

Add your pasta to the boiling water. Cook until al dente (firm to the bite), usually about 1 minute less than the package instructions. Crucial Step: Before draining, reserve about 1 cup of the starchy pasta cooking water.

7. Toss and Coat

Transfer the cooked pasta directly into the skillet with the sauce using tongs. Toss vigorously to coat every strand. If the sauce looks too thick or “dry,” add a splash of the reserved pasta water. The starch in the water helps emulsify the sauce, making it glossy and helping it cling to the noodles.

8. Plate and Serve

Divide the pasta among serving bowls. Tear the balls of burrata cheese open and place generous pieces on top of the hot pasta. Scatter fresh basil leaves over the dish. Finish with a drizzle of high-quality olive oil and a heavy cracking of black pepper.

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Expert Tips for the Best Results

Room Temperature Cheese: Take your burrata out of the fridge about 20 minutes before serving. If the cheese is ice cold, it shocks the hot pasta and doesn’t offer that luscious, creamy melt.

Don’t Rinse the Pasta: Never rinse your pasta after cooking. The starch on the surface of the noodles is what helps the sauce stick. Rinsing it washes away that starch and makes the pasta slippery.

Using Fresh Peppers: If you want to roast your own peppers, cut 3 large red bell peppers in half, remove seeds, and place them skin-side up on a baking sheet. Broil until the skins are completely charred black. Place them in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the charred skins. This adds an incredible smoky flavor.

Texture Check: If your sauce is grainy, it might be the parmesan. Ensure the heat is low when adding the cheese, and use finely grated cheese rather than large shreds.

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Variations and Substitutions

Cooking is an art, and you should feel free to adapt this recipe to your taste or dietary needs. Here are some tested variations:

Protein Add-Ins

• Grilled Chicken: Sliced grilled chicken breast pairs perfectly with the roasted pepper flavor.
• Crispy Prosciutto: Bake prosciutto slices until crisp and crumble them on top for a salty crunch.
• Shrimp: Sauté shrimp in garlic and butter and serve atop the pasta.
• Sausage: Crumble Italian sausage into the pan when cooking the shallots for a meatier version.

Dietary Swaps

• Gluten-Free: Simply use your favorite gluten-free pasta. Brown rice pasta or chickpea pasta holds up well with this thick sauce.
• Vegan: Substitute the heavy cream for full-fat coconut milk (the pepper flavor masks the coconut taste) or a cashew cream. Use nutritional yeast instead of parmesan and omit the burrata, or use a high-quality vegan soft cheese.

Spice It Up

If you love heat, you can make this an “Arrabbiata” style red pepper sauce. Increase the red pepper flakes to 1 teaspoon, or blend a chipotle pepper in adobo sauce with the roasted peppers for a smoky, spicy kick.

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Serving Suggestions

This dish is quite rich, so the sides should be light and refreshing to balance the meal.

• Green Salad: A simple arugula salad with a lemon vinaigrette is the perfect palate cleanser. The peppery arugula complements the sweet pepper sauce.
• Crusty Bread: You will want some garlic bread or a slice of sourdough baguette to mop up the extra sauce at the bottom of the bowl.
• Wine Pairing: A medium-bodied white wine like a Verdicchio or a light red like a Pinot Noir or Chianti pairs beautifully. The acidity in these wines cuts through the creaminess of the burrata.

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Storage and Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the burrata is best eaten fresh; if you anticipate leftovers, try to store the pasta and cheese separately.

Reheating: Cream sauces can separate when reheated. To reheat, place the pasta in a saucepan over low heat. Add a splash of water or milk to loosen the sauce and stir gently until heated through. Avoid the microwave if possible, as it can make the sauce oily.

Freezing: The sauce (without the pasta and cheese) freezes very well. You can make a double batch of the roasted pepper base and freeze it for up to 3 months. Thaw in the fridge overnight and simmer with cream when ready to use.

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Final Thoughts

This Creamy Red Pepper Pasta with Burrata is more than just a recipe; it is a solution for those nights when you need a “hug in a bowl.” It captures the essence of sophisticated dining with the ease of home cooking. The interplay of the hot, savory, sweet sauce and the cold, creamy, mild cheese is a sensory experience that will have your family or guests thinking you spent hours by the stove.

Give this recipe a try next time you are craving Italian food but want to veer away from the standard marinara. It is colorful, flavorful, and undeniably delicious. Buon appetito!