Creamy Red Pepper Pasta with Burrata and Herbs Recipe
If you’re looking to impress with maximum comfort and minimum fuss, Creamy Red Pepper Pasta with Burrata and Herbs is about to become your new go-to. Silky, roasted red pepper sauce blankets each strand (or tube) of pasta, with rich, milky burrata and a fragrant flurry of fresh herbs taking this Italian-inspired dish straight to dream-dinner status. Whether you make it for date night or a cozy weeknight treat, this recipe serves up color, flavor, and glorious creaminess in every bite!
Ingredients You’ll Need
This Creamy Red Pepper Pasta with Burrata and Herbs may look restaurant-worthy, but the ingredient list is both approachable and purposeful—each component adds depth, color, or irresistible texture. Here’s what you’ll need (and why you’ll love it):
- 8 oz pasta (fettuccine or rigatoni): Choose a shape that will cradle that sumptuous sauce; fettuccine is classic, but sturdy rigatoni works beautifully for plenty of saucy swoops.
- 1 tablespoon olive oil: Adds luscious body and gently draws out the aromatics’ flavor as the first step to a flavorful sauce.
- 3 cloves garlic, minced: Nothing says Italian comfort like fragrant garlic; it’s the backbone of the sauce’s rich aroma.
- 1/2 teaspoon red pepper flakes (optional): For those who want a gentle, warming kick—feel free to adjust to your heat preference.
- 1 (12 oz) jar roasted red peppers, drained and chopped: These bring smoky-sweet depth and vibrant red color for a sauce that truly sings.
- 1/2 cup heavy cream or full-fat coconut milk: Cream (or coconut milk for a dairy-free/vegan swap) is what creates the signature silky texture of the sauce.
- 1/4 cup grated Parmesan cheese: Adds a hit of salty, savory depth and helps marry all the flavors together.
- Salt and black pepper to taste: Seasoning is everything; adjust for the perfect balance once the sauce is finished.
- 2 tablespoons chopped fresh basil: Fresh basil gives the dish its bright, herbal finish—don’t skip it!
- 1 tablespoon chopped fresh parsley: For another pop of freshness, parsley adds both color and a vibrant, clean bite.
- 1 ball fresh burrata cheese: The creamy centerpiece; tearing open the burrata right before serving turns this pasta into something swoon-worthy.
How to Make Creamy Red Pepper Pasta with Burrata and Herbs
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil and drop in your pasta of choice. Cook until just al dente according to the package directions. Before draining, be sure to scoop out about 1/2 cup of pasta water and set it aside—you’ll thank yourself later when bringing everything together. Drain the cooked pasta and keep it warm.
Step 2: Sauté the Aromatics
In a wide skillet over medium heat, add the olive oil. When it shimmers, toss in the minced garlic and, if desired, red pepper flakes. Sauté just until the garlic is soft and fragrant—about 1 minute. This is the base of your whole sauce, so take care not to burn the garlic!
Step 3: Add and Warm the Roasted Red Peppers
Stir in the chopped roasted red peppers. Let them sizzle gently with the garlic and oil for 2 to 3 minutes. This infuses the peppers with the garlicky oil and wakes up their natural sweetness—a key layer of flavor in Creamy Red Pepper Pasta with Burrata and Herbs.
Step 4: Blend Until Smooth
Carefully transfer the contents of the skillet to a blender. Pour in the heavy cream (or coconut milk) and grated Parmesan. Blend on high until the mixture becomes smooth and creamy. The sauce should be vibrant, silky, and lush.
Step 5: Warm and Season the Sauce
Return the blended sauce to your skillet and warm it over low heat. Taste and season with salt and black pepper as needed. If you want it thinner, add a splash of the reserved pasta water; this helps the sauce hug every noodle.
Step 6: Toss the Pasta
Add the hot, drained pasta into the skillet with your creamy red pepper sauce. Toss everything together over low heat, adding more reserved pasta water if you’d like a looser consistency. The sauce should coat the pasta beautifully.
Step 7: Top with Burrata and Fresh Herbs
Divide the pasta between serving bowls. Break the burrata cheese over the top, letting the creamy center ooze onto the warm noodles. Finish with a generous sprinkle of chopped basil and parsley for a vibrant finish. Serve the Creamy Red Pepper Pasta with Burrata and Herbs immediately and watch the magic happen!
How to Serve Creamy Red Pepper Pasta with Burrata and Herbs
Garnishes
This recipe is elevated by its finishing touches. A flurry of fresh basil and parsley brightens every bite and looks stunning against the scarlet sauce. For extra richness, a drizzle of good olive oil just before serving adds a gorgeous shine and rounds out the flavors of your Creamy Red Pepper Pasta with Burrata and Herbs. You could also add a scattering of extra Parmesan or toasted pine nuts for a bit of crunch.
Side Dishes
The best partners for this dish are simple and fresh. Try serving it with a crusty loaf of Italian bread (perfect for mopping up sauce and burrata), a crisp green salad dressed with lemon, or roasted vegetables like asparagus or zucchini. The goal is to accentuate, not compete with, your creamy, herb-studded star.
Creative Ways to Present
For date nights, try serving Creamy Red Pepper Pasta with Burrata and Herbs in shallow bowls with a dramatic swoop of sauce and a “pull-apart” burrata moment right at the table. If you’re hosting, twirl small nests of pasta onto plates, top with bite-sized pieces of burrata, and sprinkle the herbs over like confetti. A family-style platter, piled high and finished with whole basil leaves, is also a show-stopper (and encourages seconds!).
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the cooled Creamy Red Pepper Pasta with Burrata and Herbs to an airtight container. Keep the burrata separate if possible, as it’s best enjoyed fresh and cold. The pasta and sauce can be refrigerated for up to three days without losing too much of their glorious texture or flavor.
Freezing
While the sauce itself freezes well, dairy-based sauces can separate slightly upon thawing. If you’d like to freeze, store the blended, unheated red pepper sauce in a freezer-safe container for up to two months. Let it thaw overnight in the fridge and reheat gently before tossing with freshly cooked pasta and, of course, fresh burrata cheese and herbs.
Reheating
For best results, reheat the pasta gently in a skillet over low heat, adding a splash of cream or pasta water to restore its creamy consistency. If the herbs look wilted, sprinkle fresh ones over before serving. Always add burrata cold from the fridge onto hot pasta right before eating, so you still get that beautiful contrast.
FAQs
Can I make the Creamy Red Pepper Pasta with Burrata and Herbs vegan?
Absolutely! Simply swap the heavy cream for your favorite plant-based cream or full-fat coconut milk, and use a vegan Parmesan-style cheese. You can skip the burrata or use a creamy vegan cheese alternative to keep the dish entirely plant-based.
What type Main Course
Fettuccine gives you silky ribbons, while rigatoni offers a hearty bite and holds onto the sauce splendidly. But honestly, just about any shape you love will work for Creamy Red Pepper Pasta with Burrata and Herbs—tagliatelle, penne, or even pappardelle are all fantastic.
Can I use fresh red peppers instead of jarred?
If you’d like extra depth, roast fresh red bell peppers in the oven until charred, then peel and use them in place of jarred. This takes a little more time, but the resulting flavor is incredible and adds a wonderful homemade touch to your finished pasta.
Is this recipe kid-friendly?
Yes! The sauce itself is creamy and slightly sweet from the roasted peppers. If you’re making for younger eaters, you may want to skip or reduce the red pepper flakes so it’s not too spicy.
What’s the best way to serve burrata on top?
For dramatic effect, tear open the ball of burrata and let the creamy center spill out over the hot pasta just before serving. This melts into the sauce slightly and creates an ultra-creamy texture that’s truly irresistible.
Final Thoughts
If you haven’t already put Creamy Red Pepper Pasta with Burrata and Herbs on your must-cook list, you’re in for a treat. This recipe is as joyful to make as it is to eat—luxurious, colorful, and simply packed with flavor. So grab those ingredients, invite a friend to the table, and whip up a bowl of pure Italian-inspired comfort!
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Creamy Red Pepper Pasta with Burrata and Herbs Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy flavors of this delicious Creamy Red Pepper Pasta with Burrata and Herbs. This Italian-inspired dish features a velvety roasted red pepper sauce tossed with pasta and topped with fresh burrata cheese, basil, and parsley.
Ingredients
Pasta:
- 8 oz pasta (such as fettuccine or rigatoni)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
To Serve:
- 1 ball fresh burrata cheese
Instructions
- Cook Pasta: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- Prepare Sauce: In a skillet, sauté garlic and red pepper flakes in olive oil. Add roasted red peppers, cook, then blend with cream and Parmesan until smooth.
- Combine and Serve: Return sauce to pan, warm, season, add pasta, toss to coat, using reserved water if needed. Serve topped with burrata, basil, and parsley.
Notes
- For a vegan version, use plant-based cream and skip the burrata or substitute with vegan cheese.
- You can also roast your own red peppers for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
