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Creamy Burrata and Roasted Red Pepper Pasta

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A quick and easy pasta recipe featuring creamy burrata cheese and smoky roasted red peppers, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, fusilli, or rigatoni recommended)
  • 3 medium red bell peppers, roasted, peeled, and chopped (or 1 cup jarred roasted peppers)
  • 8 ounces (225 grams) burrata cheese, fresh and at room temperature
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup (240 ml) heavy cream (can substitute with half-and-half)
  • 2 tablespoons extra virgin olive oil
  • A handful fresh basil, roughly chopped
  • ¼ cup (25 grams) grated Parmesan cheese
  • Salt and pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Roast the red peppers: Place whole red bell peppers on a baking sheet under the broiler or directly on a gas flame. Turn every 3-4 minutes until the skin is blackened and blistered all over (about 10-15 minutes). Transfer peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skin.
  2. Peel and chop the peppers: Once cooled, peel off the charred skin, remove seeds and stems, then chop roughly. Set aside.
  3. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
  4. Prepare sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until translucent and fragrant (about 4-5 minutes).
  5. Blend peppers: Transfer roasted peppers to a blender or food processor. Add sautéed garlic and onion, heavy cream, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning.
  6. Combine sauce and pasta: Pour the red pepper sauce back into the skillet. Add drained pasta and toss to coat. If the sauce is too thick, stir in reserved pasta water a little at a time until you get a silky consistency.
  7. Add burrata: Tear the burrata into chunks and gently fold into the pasta off the heat, letting it melt slightly but still hold its creamy texture.
  8. Finish with basil and Parmesan: Stir in fresh basil and sprinkle grated Parmesan cheese on top. Add a pinch of red pepper flakes if desired.
  9. Serve immediately: Plate the pasta while warm, garnishing with extra basil leaves or a drizzle of olive oil if desired.

Notes

If the sauce splits or feels too heavy, add a squeeze of fresh lemon juice to brighten and balance it. Use reserved pasta water to loosen the sauce gradually for a glossy finish. Add burrata off the heat to keep its delicate texture intact. Jarred roasted peppers can be used as a time-saver but may be saltier, so taste before seasoning. Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of cream or milk to maintain creaminess.

Nutrition

Keywords: burrata pasta, roasted red pepper pasta, creamy pasta recipe, easy dinner, quick pasta, vegetarian pasta, comfort food

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