Oh my goodness, if you’re looking for a dish that’s both comforting and vibrant, you’ve got to try my creamy red pepper pasta with burrata and herbs! This recipe is my go-to for busy weeknights and special occasions alike. The creamy, dreamy sauce is made from roasted red peppers and heavy cream, which gives it a rich flavor that’s simply irresistible. And let’s not forget the burrata—oh wow, it just melts into the pasta and brings everything together! Plus, it’s so easy to whip up, you’ll feel like a culinary genius in no time. Trust me, once you take a bite, you’ll be hooked on this delightful blend of flavors and textures!
Ingredients List
Gather these simple yet flavorful ingredients to create your creamy red pepper pasta with burrata and herbs:
- 8 ounces of your favorite pasta (I love using fettuccine, but penne works great too!)
- 2 red bell peppers, roasted (You can roast them yourself or grab a jar of roasted ones for convenience)
- 1 cup heavy cream (For that luscious, creamy texture!)
- 1 tablespoon olive oil (Extra virgin adds a lovely flavor)
- 2 cloves garlic, minced (The more garlic, the better, right?)
- Salt and pepper to taste (Don’t be shy—seasoning is key!)
- 8 ounces burrata cheese (This is the star of the show, so make sure it’s fresh!)
- Fresh basil and parsley for garnish (A sprinkle of herbs adds a pop of color and flavor!)
How to Prepare Creamy Red Pepper Pasta with Burrata and Herbs
Let’s dive into the fun part—making this creamy red pepper pasta! It’s a breeze, and I promise you’ll feel like a pro in your kitchen. Just follow these steps, and you’ll have a delicious meal ready in no time!
Cooking the Pasta
Start by bringing a big pot of salted water to a boil. Trust me, the salt makes a world of difference in flavor! Once it’s bubbling, add in your pasta and cook according to the package instructions—usually around 8-10 minutes for al dente perfection. You want it to be tender but still have a bit of bite to it. Remember to stir occasionally to keep it from sticking together. When it’s done, drain it but save a cup of that pasta water! It’s liquid gold that can help adjust your sauce later if needed.
Making the Red Pepper Sauce
Now, let’s whip up that dreamy sauce! In a blender, combine the roasted red peppers, heavy cream, and minced garlic. Blend it all together until it’s smooth and creamy—this should only take about 30 seconds. If you want it extra velvety, you can blend a little longer. Taste it and add salt and pepper as needed; remember, it should be flavorful enough to coat your pasta beautifully.
Combining the Ingredients
In a large pan, heat the olive oil over medium heat. Once it’s nice and warm, pour in that gorgeous red pepper sauce. Let it simmer for a couple of minutes to let the flavors mingle. Now it’s time to toss in your cooked pasta! Add it right to the pan and stir it all together so every noodle is coated in the sauce. If it seems a bit thick, don’t hesitate to add a splash of that reserved pasta water until it reaches your desired creaminess. Season with a little more salt and pepper if you think it needs it!
Finishing Touches
To serve, plate up the pasta and don’t forget the star of the show—tear that burrata right over the top. I love to let it ooze a bit into the pasta; it’s just heavenly! Finally, sprinkle on those fresh herbs—basil and parsley bring such a fresh pop of color and flavor. If you’re feeling adventurous, you could also add a drizzle of olive oil or a sprinkle of red pepper flakes for a little kick. And there you have it, a beautiful plate of creamy red pepper pasta that’s sure to impress!
Tips for Success
Alright, let’s make sure your creamy red pepper pasta with burrata and herbs turns out absolutely perfect! Here are my top tips to help you navigate the kitchen like a pro:
- Choose the Right Pasta: While I love fettuccine, feel free to mix it up! Penne or rigatoni holds onto the sauce beautifully, and even gluten-free pasta can work well if that’s your jam.
- Roasting Peppers: If you roast your own red peppers, char them on a grill or under the broiler until the skins are nice and blackened. This adds a smoky flavor that really elevates the dish! After roasting, let them steam in a bowl covered with plastic wrap for easier peeling.
- Don’t Skip the Salt: Make sure your pasta water is well-salted. It’s the first chance to infuse flavor into your dish, so be generous! Trust me, it makes a difference.
- Adjusting the Sauce: If your sauce seems too thick, just add a little of that reserved pasta water until you get the perfect creamy consistency. It’s a great way to marry the sauce and pasta together!
- Fresh Herbs: Don’t skimp on the fresh basil and parsley—they really brighten up the dish! You can also experiment with other herbs like thyme or oregano if you want to change things up.
- Timing is Key: Try to time everything so the pasta and sauce are ready at the same time. It makes a world of difference in keeping everything hot and fresh!
- Make it Your Own: Feel free to customize! Add some sautéed mushrooms or spinach for extra veggies, or toss in some crushed red pepper for heat. The possibilities are endless!
- Watch for Overcooking: Be careful not to overcook the pasta. Al dente is your best friend here, as it’ll continue to cook a bit when you toss it with the sauce.
By keeping these tips in mind, you’ll have a dish that’s not just good, but *out-of-this-world* delicious. Happy cooking!
Nutritional Information Disclaimer
Just a quick note: nutritional values can vary based on the specific ingredients and brands you use, so the information provided here is an estimate. My creamy red pepper pasta with burrata and herbs is delicious and satisfying, but keep in mind that the exact calories, fat, and other nutritional elements can change. Always feel free to adjust the ingredients to fit your dietary needs and preferences!
FAQ Section
I’ve got you covered with some common questions about my creamy red pepper pasta with burrata and herbs! I want to make sure you feel totally confident in your cooking adventure, so let’s dive into these FAQs:
Can I use store-bought roasted red peppers?
Absolutely! Store-bought roasted red peppers are a fantastic time-saver and still taste great in this creamy red pepper pasta. Just make sure to drain them well before blending, so your sauce doesn’t get too watery.
What if I can’t find burrata cheese?
No worries! While burrata is divine, you can substitute it with fresh mozzarella or even ricotta cheese if that’s what you have. It won’t be quite the same, but it’ll still be delicious!
Can I make this dish vegan?
Yes! To make a vegan version, use a plant-based cream, like cashew cream or coconut cream, and skip the burrata. You can add some nutritional yeast for a cheesy flavor, which works wonders!
How can I make this pasta spicier?
If you like a little heat, consider adding some crushed red pepper flakes to the sauce while it simmers or even a diced jalapeño when you’re cooking the garlic. It’s a great way to spice things up!
Can I prep the sauce ahead of time?
Definitely! You can make the red pepper sauce a day in advance and store it in the fridge. Just reheat it gently on the stove when you’re ready to toss it with the pasta.
Is this pasta dish suitable for meal prep?
Yes! My creamy red pepper pasta with burrata and herbs stores well in the fridge for up to three days. Just keep the burrata separate until you’re ready to serve, and revive it in a pan over low heat, adding a splash of water if needed.
Can I use a different type of pasta?
Absolutely! This recipe is versatile, so feel free to use any pasta shape you love—spaghetti, penne, or even gluten-free options work beautifully. Just adjust the cooking time according to the package instructions.
Got more questions? I’m here for you! Cooking should be fun and stress-free, so don’t hesitate to reach out if you need more tips or tricks for making this delicious creamy red pepper pasta!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 30 minutes!
- Rich, creamy red pepper sauce that’s bursting with flavor.
- Decadent burrata cheese adds a luxurious touch.
- Vegetarian-friendly, making it a great option for everyone.
- Customizable with your favorite herbs or additional veggies.
- Perfect for busy weeknights or impressing guests at dinner parties.
- Comfort food that feels indulgent without being heavy.
- Leftover-friendly, so you can enjoy it for days!
Storage & Reheating Instructions
Got some leftovers of that creamy red pepper pasta with burrata and herbs? You’re in for a treat! Here’s how to store and reheat it so you can enjoy those delicious flavors all over again.
First, let your pasta cool down a bit before transferring it to an airtight container. This helps prevent condensation, which can make your pasta soggy. You can store it in the fridge for up to three days—just make sure to keep that burrata separate until you’re ready to serve to maintain its creaminess!
When it’s time to reheat, I recommend doing it gently on the stovetop. Just add the pasta to a pan over low heat, and stir in a splash of water or a touch of olive oil to help loosen up the sauce. Keep stirring until it’s heated through, making sure not to let it get too hot too fast—nobody wants a burnt pasta disaster! If you prefer the microwave, pop it in a microwave-safe bowl, cover it with a damp paper towel, and heat it in short bursts, stirring in between.
And voilà! You’ll have that creamy, dreamy pasta ready to enjoy again, just as delicious as the first time. Happy eating!
Print
Creamy Red Pepper Pasta with Burrata: 7 Reasons to Love It
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious creamy red pepper pasta topped with burrata and fresh herbs.
Ingredients
- 8 ounces pasta
- 2 red bell peppers, roasted
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 8 ounces burrata cheese
- Fresh basil and parsley for garnish
Instructions
- Cook the pasta according to package instructions.
- In a blender, combine roasted red peppers, heavy cream, and garlic. Blend until smooth.
- Heat olive oil in a pan over medium heat. Add the red pepper mixture and season with salt and pepper.
- Add the cooked pasta to the sauce. Toss to combine.
- Serve topped with burrata and garnish with fresh herbs.
Notes
- Use any pasta shape you prefer.
- Feel free to add more herbs for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Keywords: creamy red pepper pasta, burrata pasta, pasta with herbs
