If you’re looking for the ultimate pasta dish that’s as comforting as it is elegant, Creamy Red Pepper Pasta with Burrata and Herbs will quickly become your new favorite. Imagine luscious ribbons of pasta slicked with a silky roasted red pepper sauce, all crowned with dreamy burrata and a shower of fresh herbs. This is a restaurant-worthy dinner you can easily whip up at home—bold in flavor, vibrant in color, and ready in just 30 minutes. There’s something magical about the marriage of sweet roasted peppers, rich cream, and aromatic herbs, all coming together to give you the creamiest, dreamiest bite.
Ingredients You’ll Need
Ingredients You’ll Need
Every element in this recipe works together to create that unforgettable balance of creamy, savory, and fresh. The list is short and approachable, yet each item is essential—don’t skip a thing, as every ingredient adds its own special character, color, or aroma to Creamy Red Pepper Pasta with Burrata and Herbs!
- Pasta (12 oz rigatoni or fettuccine): These shapes capture plenty of sauce, and you can swap in your favorite pasta if you like.
- Olive oil (1 tablespoon): For sautéing the onions and garlic, adding a fruity note that forms the backbone of the sauce.
- Onion (1 small, diced): Sweet and mellow once cooked, onion builds depth into our creamy base.
- Garlic (3 cloves, minced): Essential for that irresistible aroma and subtle pungency in creamy pasta dishes.
- Roasted red peppers (12 oz jar, drained): The starring ingredient, lending sweetness, color, and just a hint of smokiness.
- Heavy cream (½ cup): Adds unbeatable richness and brings the sauce together in a luscious embrace.
- Parmesan cheese (¼ cup, grated): For a salty, savory hit and even more creaminess.
- Dried oregano (1 teaspoon): Brings earthy, classic Italian flavor to the mix.
- Salt (½ teaspoon): Balances and highlights all the flavors.
- Black pepper (¼ teaspoon): Touches of warmth and gentle spice.
- Red pepper flakes (¼ teaspoon, optional): For those who love a little extra heat!
- Burrata cheese (8 oz): The ultimate creamy topper, breaking open into a pool of decadence.
- Fresh basil and parsley (for garnish): These herbs brighten each bite and bring that final flourish.
How to Make Creamy Red Pepper Pasta with Burrata and Herbs
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil, just like Nonna would. Cook your chosen pasta shape until al dente, following those package instructions closely. The key is to keep it just firm enough to hold up under the creamy red pepper sauce. Don’t forget: before draining, reserve half a cup of that precious starchy pasta water. This is going to help bring everything together at the end!
Step 2: Sauté the Aromatics
While your pasta bubbles away, heat a tablespoon of olive oil in a large skillet over medium heat. Toss in your diced onion, and let it sizzle gently for 3 to 4 minutes until it softens and turns slightly golden. Add the minced garlic and let it sauté for another 30 seconds—just enough to get fragrant, without browning. Your kitchen will start to smell absolutely incredible!
Step 3: Blend the Red Pepper Sauce
Next, take the sautéed onion-garlic mixture and add it to a blender or food processor, along with your drained roasted red peppers. Blitz everything together until you have a smooth, vibrant puree. This step is where the magic happens, transforming simple ingredients into the star sauce for Creamy Red Pepper Pasta with Burrata and Herbs.
Step 4: Simmer the Creamy Sauce
Pour your red pepper puree back into the skillet and set it over medium-low heat. Stir in the heavy cream, grated Parmesan, dried oregano, salt, black pepper, and red pepper flakes if you like some heat. Let everything simmer gently for 3 to 5 minutes. Stir occasionally—the sauce will thicken and become glossy, with intoxicating aromas wafting through your kitchen.
Step 5: Combine Pasta and Sauce
Add your drained pasta straight into the luscious sauce. Use tongs or a big spoon to toss everything together, ensuring every noodle is enrobed in that dreamy, creamy red pepper love. If it looks too thick, add a splash of reserved pasta water until the consistency is perfect and glossy.
Step 6: Assemble and Garnish
Now comes the showstopping finish! Divide the saucy pasta between serving bowls, then break open the burrata and place a generous portion right on top of each. Let the creamy center mingle with the hot pasta. Shower with plenty of fresh chopped basil and parsley. Serve Creamy Red Pepper Pasta with Burrata and Herbs immediately for the most luxurious experience.
How to Serve Creamy Red Pepper Pasta with Burrata and Herbs
Garnishes
For the perfect finishing touch, always use fresh basil and parsley—their fragrant greenery both looks and tastes incredible against the crimson sauce and creamy burrata. If you want to go further, add a twist of cracked black pepper, an extra sprinkle of Parmesan, or even a drizzle of good olive oil right before serving. This final flourish makes Creamy Red Pepper Pasta with Burrata and Herbs feel totally special and dinner-party worthy.
Side Dishes
Creamy Red Pepper Pasta with Burrata and Herbs is happy with companions! Serve it alongside a crisp green salad dressed with lemony vinaigrette, or offer garlic bread to scoop up any remaining sauce. Roasted vegetables or a simple caprese salad also pair beautifully, making for a full Italian-inspired feast.
Creative Ways to Present
Want to impress? Plate the pasta in individual bowls or swirl it into tall nests with tongs, nestling half a ball of burrata over the top. Garnish with microgreens or edible flowers for a stunning pop of color. You can even serve the sauce as a base layer, add the pasta, then dollop the burrata and herbs on top for a restaurant-worthy look. However you present it, Creamy Red Pepper Pasta with Burrata and Herbs turns any table into a celebration!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Red Pepper Pasta with Burrata and Herbs in an airtight container in the refrigerator for up to 2 days. If possible, keep the burrata separate and add it fresh when reheating for best texture. The flavors deepen and meld as it sits, making it almost as delicious the next day!
Freezing
While this pasta is best enjoyed fresh because of the creamy sauce and delicate burrata, you can freeze the sauce itself for up to one month. Simply blend and simmer as directed, then cool and store the sauce in a freezer-safe bag or container. Thaw overnight in the fridge, then reheat gently and toss with freshly cooked pasta and burrata.
Reheating
To revive your leftover Creamy Red Pepper Pasta with Burrata and Herbs, reheat the pasta gently in a skillet over low heat, adding a splash of milk, cream, or pasta water to loosen the sauce. If you stored the burrata separately, top the hot pasta with burrata just before serving. Avoid microwaving with the cheese already on—waiting ensures that delicious creamy center stays luscious.
FAQs
Can I make Creamy Red Pepper Pasta with Burrata and Herbs vegan?
Absolutely! For a vegan version, swap in plant-based cream and use your favorite dairy-free mozzarella-style cheese in place of burrata. The red pepper sauce itself is totally plant-powered and just as luscious without the dairy.
Can I use homemade roasted red peppers instead of jarred?
Of course! If you have time, roasting your own red peppers adds an irresistible smoky sweetness. Simply roast, peel, and seed them before blending. You’ll need about 1 ½ cups of roasted peppers for this recipe.
What pasta shapes work best with the sauce?
Tubular shapes like rigatoni and penne are perfect for capturing that creamy sauce, but fettuccine or even spaghetti work beautifully too. Just make sure your pasta is cooked al dente so it holds up in the sauce.
How spicy is Creamy Red Pepper Pasta with Burrata and Herbs?
As written, the heat from red pepper flakes is mild and very customizable. If you prefer no heat, simply skip the flakes. Love it spicy? Add extra—it’s easy to adjust to your taste!
Can I prep the sauce ahead of time?
Yes! You can make the red pepper sauce up to two days in advance. Store it covered in the refrigerator and reheat gently on the stove before tossing with the pasta and adding that luscious burrata on serving day.
Final Thoughts
There’s just something so irresistible about a big bowl of Creamy Red Pepper Pasta with Burrata and Herbs. From its vibrant colors to its velvety sauce and creamy cheese, every bite is pure joy. Give it a try the next time you want to impress yourself or those you love—it’s a recipe that’s sure to earn a permanent spot in your kitchen. Happy cooking!
Print
Creamy Red Pepper Pasta with Burrata and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in a decadent yet simple dish with this Creamy Red Pepper Pasta featuring the richness of burrata and a burst of herbs. This vegetarian pasta is a delightful blend of flavors that will satisfy your cravings.
Ingredients
Pasta:
- 12 oz pasta (such as rigatoni or fettuccine)
Sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (12 oz) jar roasted red peppers, drained
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
To Serve:
- 8 oz burrata cheese
- Fresh basil and parsley for garnish
Instructions
- Cook the Pasta: Boil the pasta until al dente. Reserve some pasta water.
- Prepare the Sauce: Sauté onion and garlic. Blend with roasted red peppers. Simmer with cream, Parmesan, and seasonings.
- Combine and Serve: Toss the cooked pasta in the sauce. Top with burrata, basil, and parsley.
Notes
- For a vegan version, use plant-based cream and skip the burrata or opt for dairy-free cheese.
- Enhance with sautéed spinach or mushrooms for added nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
