Roasted Red Pepper Pasta with Burrata
This pasta dish features a silky roasted red pepper sauce blended with garlic, olive oil, and Parmesan, tossed with al dented pasta, and topped with creamy burrata cheese. The sauce is naturally sweet and smoky from the peppers, balanced with herbs and a touch of lemon. Burrata on top makes it rich, luxurious, and restaurant-worthy.
⏳ Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
12 oz (340 g) pasta (rigatoni, penne, or spaghetti)
2 roasted red peppers (jarred or homemade, peeled & deseeded)
2 tbsp extra virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tsp chili flakes (optional, for gentle heat)
½ cup heavy cream or half-and-half (optional for extra creaminess)
½ cup grated Parmesan cheese
1 tbsp tomato paste
1 tsp dried oregano (or Italian seasoning)
Juice of ½ lemon
Salt & black pepper, to taste
2 balls of burrata cheese (about 4 oz / 115 g each)
Fresh basil, for garnish
Instructions
1. Cook Pasta
Bring salted water to a boil, cook pasta until al dented. Reserve 1 cup of pasta water, then drain.
2. Make the Red Pepper Sauce
In a skillet, heat olive oil over medium heat. Add onion and sauté until soft (about 5 minutes).
Add garlic, tomato paste, oregano, and chili flakes. Stir for 1 minute until fragrant.
Add roasted red peppers and cook 2–3 minutes.
3. Blend
Transfer mixture to a blender. Add lemon juice, Parmesan, and cream (if using). Blend until smooth and creamy. Season with salt and pepper.
4. Combine with Pasta
Return sauce to skillet, toss in pasta, and add reserved pasta water as needed to loosen.
5. Serve
Divide pasta into bowls, top with a ball of burrata, drizzle with olive oil, and scatter fresh basil.
Notes & Tips
If you don’t want to use cream, substitute with Greek yogurt or just pasta water for a lighter version.
For extra smokiness, use fire-roasted red peppers.
You can roast your own peppers: char them under the broiler or directly over a flame until blackened, peel skin, and deseed.
❓ frequently asked questions FAQ
Q: Can I make the sauce ahead of time?
Yes! Store in the fridge for up to 3 days, then reheat gently before tossing with pasta.
Q: What’s a good pasta shape for this?
Short pasta like rigatoni or penne works best to catch the creamy sauce, but spaghetti also works well.
Q: Can I replace burrata?
Yes — fresh mozzarella or ricotta will also be delicious.
Nutrition information
Calories: ~520
Protein: 20 g
Carbs: 58 g
Fat: 22 g
Fiber: 4 g