Description
This Creamy Red Pepper Pasta with Burrata & Herbs is a delightful Italian-inspired dish featuring tender pasta tossed in a luscious roasted red pepper sauce, enriched with creamy burrata and fragrant fresh herbs. Perfect for a cozy weeknight dinner or an impressive meal for guests, this recipe blends smoky paprika, garlic, and Parmesan for a rich yet balanced flavor.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (such as fettuccine or rigatoni)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Toppings and Garnishes
- 1 ball fresh burrata cheese
- Fresh basil leaves, torn
- Fresh parsley, chopped
- Crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside to keep warm.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Then add the minced garlic and cook for an additional minute until fragrant.
- Blend Sauce: Transfer the sautéed onion and garlic to a blender. Add the drained roasted red peppers, heavy cream, grated Parmesan cheese, and smoked paprika. Blend until the mixture is smooth and creamy.
- Heat Sauce: Pour the blended sauce back into the skillet and warm it over medium heat. Season with salt and black pepper to taste, stirring occasionally to prevent sticking.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly, adding a splash of the reserved pasta water as needed to loosen the sauce for a silky consistency.
- Serve and Garnish: Divide the sauced pasta among serving bowls. Top each portion with a generous scoop of fresh burrata cheese. Garnish with torn fresh basil leaves, chopped parsley, and crushed red pepper flakes if desired. Serve immediately for the best texture and flavor.
Notes
- For a lighter sauce, substitute heavy cream with Greek yogurt or cashew cream.
- Add sautéed spinach or grilled chicken to boost protein content.
- Use gluten-free pasta to make this recipe gluten free.
- Leftover pasta can be refrigerated and reheated gently on the stovetop with a splash of water to loosen sauce.
