Description
A bright and creamy pasta dish with silky red pepper sauce, topped with soft burrata and fresh herbs. Perfect for a cozy weeknight dinner.
Ingredients
Scale
- 12 ounces pasta (spaghetti, fettuccine, or penne)
- 2 large red bell peppers, roasted and peeled
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil, for garnish
- Burrata cheese, for topping
- Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C) and roast whole peppers on a baking sheet until skins char, about 25 to 30 minutes.
- Let the peppers cool, then peel off the skins and remove seeds.
- Boil a large pot of salted water and cook the pasta until al dente, then drain.
- In a blender, combine roasted peppers, heavy cream, garlic, salt, pepper, and red pepper flakes; blend until smooth.
- Heat olive oil in a large skillet over medium heat.
- Pour the blended sauce into the skillet and cook for about five minutes, stirring.
- Add the cooked pasta to the skillet and toss to coat well.
- Remove from heat and divide pasta into bowls.
- Top each bowl with pieces of burrata and sprinkle fresh basil.
- Finish with grated Parmesan if desired.
Notes
Taste and adjust salt and pepper at the end. If the sauce is too thick, stir in a little pasta water. If too thin, simmer for a few more minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: creamy pasta, red pepper, burrata, weeknight dinner, vegetarian