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Creamy Red Pepper Pasta with Burrata

A luxurious, silky roasted red pepper sauce tossed with thick pasta and topped with fresh, gooey burrata cheese and fragrant herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Vegetarian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb linguine or thick spaghetti
  • 1 cup pasta water reserved from boiling
Sauce
  • 16 oz jarred roasted red peppers drained well
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion chopped
  • 4 cloves garlic smashed
  • 1 tbsp tomato paste
  • 0.5 cup heavy cream
  • 0.25 cup parmesan cheese grated
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes optional
Toppings
  • 8 oz fresh burrata cheese 2 balls
  • 0.25 cup fresh basil leaves torn
  • 1 tbsp fresh oregano chopped
  • 1 tbsp extra virgin olive oil for drizzling

Equipment

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

Method
 

  1. Boil pasta in salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. In a large skillet, heat olive oil over medium. Sauté chopped onion for 5 minutes, then add smashed garlic, paprika, and pepper flakes for 1 minute.
  3. Add tomato paste to the skillet and cook for 2 minutes until it darkens in color.
  4. Transfer the skillet mixture to a blender. Add drained roasted red peppers, heavy cream, and parmesan. Blend until completely smooth.
  5. Pour the blended sauce back into the skillet over low heat. Toss in the cooked pasta and a splash of reserved pasta water until glossy and emulsified.
  6. Divide into bowls. Tear fresh burrata over the hot pasta, garnish with fresh basil, oregano, a drizzle of olive oil, and black pepper. Serve immediately.

Notes

Ensure you drain the jarred red peppers extremely well so the brine does not water down your sauce. Emulsifying with the starchy pasta water is key to a clingy sauce.