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Creamy Red Pepper Pasta with Burrata & Herbs

A luxurious yet easy 30-minute dinner featuring pasta tossed in a velvety roasted red pepper cream sauce, topped with fresh burrata cheese and basil.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 1 lb linguine or fettuccine
  • 16 oz roasted red peppers jarred, drained
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 shallot finely chopped
  • 1 tbsp tomato paste
  • 0.5 tsp smoked paprika
  • 0.75 cup heavy cream
  • 0.5 cup parmesan cheese grated
Toppings
  • 2 balls burrata cheese
  • 1 cup fresh basil leaves
  • 1 pinch cracked black pepper

Equipment

  • Blender or Food Processor
  • Large Pot
  • Large Skillet
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Blend the drained roasted red peppers in a blender until smooth. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Sauté shallots for 2-3 minutes, then add garlic for 1 minute.
  4. Stir in tomato paste and smoked paprika; cook for 1 minute to bloom spices.
  5. Pour in the blended red peppers and simmer for 2 minutes. Reduce heat to low and stir in heavy cream.
  6. Simmer sauce gently for 5 minutes. Stir in parmesan cheese until melted.
  7. Cook pasta to al dente. Reserve 1 cup of pasta water before draining.
  8. Toss pasta in the sauce, adding pasta water if needed to reach desired consistency.
  9. Serve immediately topped with torn burrata, fresh basil, and black pepper.

Notes

Ensure burrata is at room temperature before serving for best texture.