Description
This creamy red pepper pasta with burrata and fresh herbs offers a luscious, flavorful dish perfect for a comforting meal. The roasted red pepper sauce is blended to smooth perfection and enriched with heavy cream and Parmesan, beautifully coating tender pasta. Topped with creamy burrata cheese and brightened with basil, parsley, and lemon zest, this Italian-inspired vegetarian main course is both rich and refreshing.
Ingredients
Scale
Pasta
- 12 ounces pasta (such as fettuccine or rigatoni)
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (12 oz) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- 2 balls fresh burrata cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later use.
- Sauté Aromatics: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until it softens and becomes translucent. Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 30 seconds until fragrant.
- Blend the Sauce: Transfer the sautéed onion mixture along with the drained roasted red peppers to a blender or food processor. Blend until the mixture is completely smooth to create a creamy base for the sauce.
- Finish the Sauce: Pour the blended sauce back into the skillet over medium heat. Stir in the heavy cream and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 3 to 4 minutes until it is heated through and slightly thickened.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss well to coat all the noodles with the creamy red pepper sauce. Use the reserved pasta water a little at a time to loosen the sauce if it feels too thick.
- Serve and Garnish: Divide the pasta among serving bowls. Top each portion with a whole ball of fresh burrata cheese. Garnish with chopped basil, parsley, and lemon zest for a fresh and vibrant finish before serving.
Notes
- For a lighter sauce, substitute Greek yogurt for the heavy cream.
- Add grilled chicken or roasted vegetables to make this dish heartier and more protein-packed.
- Use gluten-free pasta if you have gluten sensitivities or prefer a gluten-free option.
