Creamy Red Pepper Pasta with Burrata & Herbs Recipe
If you’re searching for a decadent, impressive yet weeknight-simple pasta dish, let me introduce you to my absolute obsession: Creamy Red Pepper Pasta with Burrata & Herbs. This recipe combines sweet, smoky roasted peppers with a luscious cream sauce that hugs every noodle, topped with gooey burrata and a shower of fresh herbs for a vibrant finish. It strikes that magical balance between cozy comfort and restaurant-worthy flair, and I guarantee you’ll fall in love at first bite!
Ingredients You’ll Need
The beauty of Creamy Red Pepper Pasta with Burrata & Herbs is how each ingredient brings something special—whether it’s creaminess, tang, or a pop of color. Simple pantry staples transform into layers of flavor, so don’t skimp or swap unless you must! Here’s what you’ll need:
- Pasta: Rigatoni, penne, or fettuccine are perfect for soaking up the sauce; choose your favorite shape.
- Olive oil: Adds richness and gets your aromatics sizzling.
- Yellow onion: A subtly sweet base that melts beautifully into the sauce.
- Garlic: Lends that unmistakable Italian fragrance and a gentle bite.
- Roasted red peppers: The star of this show! They deliver sweetness, smokiness, and that gorgeous red hue.
- Red pepper flakes (optional): For those who love a playful kick; adjust to your liking.
- Heavy cream: Gives the sauce its dreamy, silky texture.
- Parmesan cheese: Savory, nutty notes that round out the sauce; use good quality cheese if you can.
- Salt: Brightens and balances the other flavors.
- Black pepper: Adds a subtle warmth that ties the sauce together.
- Burrata cheese: Luxurious, creamy, and just a little bit decadent—the finishing touch that sets this dish apart.
- Fresh basil: Lifts everything with fresh, aromatic sweetness.
- Fresh parsley: Brings color and a clean, peppery zip as the final flourish.
How to Make Creamy Red Pepper Pasta with Burrata & Herbs
Step 1: Cook Your Pasta
Start by bringing a large pot of salted water to a boil and cook your pasta until it’s perfectly al dente. I love how rigatoni and penne capture the creamy sauce inside their hollow caverns! Don’t forget to scoop out and save a half cup of that precious pasta water before draining—the starches help make your sauce extra silky later on.
Step 2: Sauté the Aromatics
In a spacious skillet, heat the olive oil over medium heat. Toss in the chopped onion and let it sweat until soft and fragrant, about 3 to 4 minutes. Add your minced garlic and cook for one more minute—your kitchen will already smell like an Italian trattoria!
Step 3: Build the Red Pepper Base
Stir in the roasted red peppers and sprinkle in those red pepper flakes if you’re feeling feisty. Let them mingle in the pan for a couple of minutes, which deepens their flavor. Then, carefully transfer everything to a blender and blend until super smooth, or use an immersion blender directly in the pan for less cleanup.
Step 4: Finish the Sauce
Return your silky red pepper purée to the skillet and reduce the heat to low. Swirl in the heavy cream, sprinkle in the Parmesan, and season well with salt and black pepper. Give it a gentle simmer for 3 to 5 minutes—watch as the sauce thickens and turns irresistibly creamy!
Step 5: Combine and Serve
Add your cooked pasta straight into that glorious sauce, tossing to coat every strand. If it’s looking too thick, splash in reserved pasta water until it reaches your dream consistency. Dish up the Creamy Red Pepper Pasta with Burrata & Herbs into bowls, top with generous hunks of burrata, and finish with a flurry of basil and parsley. Every bite is pure bliss!
How to Serve Creamy Red Pepper Pasta with Burrata & Herbs
Garnishes
For that wow factor, crown your pasta with torn burrata right before serving, so it melts into gooey puddles. Extra Parmesan, freshly cracked black pepper, and a scattering of basil and parsley make this dish pop with fresh color and aroma every time.
Side Dishes
Crusty garlic bread or a simple arugula salad dressed in lemon and olive oil are the perfect companions. Both lighten up the rich flavors of Creamy Red Pepper Pasta with Burrata & Herbs and offer a nice contrast in texture.
Creative Ways to Present
Embrace your inner entertainer and serve the pasta in a large platter, with the burrata elegantly centered for dramatic effect. For an everyday twist, try packing leftovers in individual jars for portable pasta lunches—they look as good as they taste!
Make Ahead and Storage
Storing Leftovers
If you have any Creamy Red Pepper Pasta with Burrata & Herbs left, transfer it to an airtight container and refrigerate for up to 3 days. Just hold off on adding fresh herbs and burrata until right before reheating, so everything stays vibrant and creamy.
Freezing
While the sauce itself freezes beautifully, pasta with cream can sometimes change texture after thawing. For best results, freeze only the red pepper sauce in a separate container for up to a month. Thaw overnight in the fridge before using, then add to freshly cooked pasta and finish with burrata and herbs.
Reheating
Reheat your pasta gently in a skillet over medium-low heat, adding a splash of water or milk to loosen the sauce. Stir constantly to prevent scorching and add the fresh burrata and herbs at the very end, letting their flavors shine.
FAQs
Can I make Creamy Red Pepper Pasta with Burrata & Herbs vegan?
Absolutely! Swap in your favorite dairy-free cream (like cashew or coconut) for the heavy cream, omit or replace the Parmesan with a plant-based cheese, and try vegan mozzarella in place of burrata for a plant-powered twist.
What type Main Course
Hearty shapes like rigatoni, penne, fettuccine, or even shells cling beautifully to the creamy red pepper sauce. But honestly, Creamy Red Pepper Pasta with Burrata & Herbs is delicious on any pasta you have on hand—even gluten-free varieties.
Can I make the roasted red pepper sauce ahead of time?
Yes! The sauce can be made up to three days ahead and kept in the refrigerator in an airtight container. Just warm it gently before tossing with fresh, hot pasta for best results.
How spicy is the finished dish?
The level of heat is totally up to you. The base of Creamy Red Pepper Pasta with Burrata & Herbs is mellow and sweet, but a dash (or big pinch!) of red pepper flakes will kick up the spice to your taste.
What protein could I add?
Grilled chicken, shrimp, or even chickpeas all pair wonderfully with the flavors in this dish. Simply slice and scatter on top for a heartier meal without overwhelming the creamy sauce.
Final Thoughts
I can’t wait for you to cozy up with a steaming bowl of Creamy Red Pepper Pasta with Burrata & Herbs—it’s pasta night at its most vibrant and memorable. Snap a pic if you make it and let your inner chef shine, because this one always impresses, whether it’s a weeknight dinner or a table full of friends!
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Creamy Red Pepper Pasta with Burrata & Herbs Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Creamy Red Pepper Pasta with Burrata & Herbs recipe. Roasted red peppers, savory herbs, and luscious burrata cheese come together to create a luxurious yet simple meal that’s perfect for a cozy night in.
Ingredients
Pasta:
- 12 ounces pasta (such as rigatoni, penne, or fettuccine)
Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Serve:
- 8 ounces burrata cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the pasta: Boil the pasta until al dente, then drain and set aside, reserving some pasta water.
- Prepare the sauce: Sauté onions and garlic, then add red peppers, cream, Parmesan, salt, and pepper. Simmer until thickened.
- Combine: Toss the pasta in the sauce, adding reserved pasta water if needed.
- Serve: Divide into bowls, top with burrata, basil, and parsley.
Notes
- To add protein, serve with grilled chicken or shrimp.
- For a dairy-free version, use cashew cream and omit the burrata.
- The roasted red pepper sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
