Save The smell of red peppers roasting in the oven still takes me back to my tiny first apartment, where I'd experiment with whatever ingredients I could afford. I remember standing on a chair to peer through the oven door, watching the skins blister and bubble like little volcanoes of flavor. That first attempt was messy and the sauce wasn't nearly as smooth as it should have been, but my roommate and I stood at the counter eating it straight from the pan anyway. Now whenever I make this pasta, I think about how far I've come from those clumsy cooking days, even if I still manage to splatter sauce on my shirt every single time.
I made this for a dinner party last fall when my friend announced she was moving across the country. We were all feeling bittersweet about the news, but the moment everyone took their first bite and went quiet, I knew the food had done something special. The way the burrata melts into the warm sauce creates this incredible richness that makes people pause and really savor what they're eating. Sometimes food does the comforting when words just can't quite reach the moment.
Ingredients
- 12 oz pasta: I prefer spaghetti or fettuccine for catching all that creamy sauce, but penne works wonderfully if you want something more substantial
- 2 large red bell peppers: Look for peppers with smooth, taut skin and a nice weight in your hand, they'll roast more evenly and yield more flesh
- 1 cup heavy cream: Room temperature cream blends more smoothly into the sauce, so take it out while the peppers are roasting
- 1 clove garlic, minced: Fresh garlic is essential here, and mincing it finely ensures it disperses evenly throughout the sauce
- 1 tbsp olive oil: A good quality extra virgin olive oil adds a fruity backbone that complements the sweetness of the peppers
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust to your taste, but don't skip the salt entirely as it balances the cream and peppers
- 1/4 tsp red pepper flakes: Optional, but I love the subtle warmth it brings without overpowering the delicate flavors
- 2 balls burrata cheese: Keep these chilled until the very last moment so they hold their shape when you tear them
- Fresh basil leaves: Pick leaves that are bright green and perky, avoiding any that look wilted or have dark spots
- Parmesan cheese: Use a microplane or fine grater for wispy shavings that melt into the hot pasta
Instructions
- Roast the red peppers:
- Preheat your oven to 400°F and place those beautiful red peppers directly on a baking sheet. Let them roast for 25-30 minutes, turning them every so often, until their skins are deeply charred and blistered on all sides.
- Cool and peel the peppers:
- Remove them from the oven and immediately cover with foil, letting them steam for about 10 minutes as they cool. The skin should slip right off, then simply remove the stems and seeds.
- Cook the pasta:
- Bring a large pot of generously salted water to boil and cook your pasta until it's just al dente. Before draining, reserve about a cup of pasta water, then drain and set aside.
- Blend the sauce:
- In your blender, combine the roasted peppers, heavy cream, minced garlic, salt, pepper, and those red pepper flakes if you're using them. Blend until the mixture is completely smooth and silky.
- Simmer the sauce:
- Heat the olive oil in a large skillet over medium heat, then pour in your beautiful red pepper sauce. Let it simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
- Combine pasta and sauce:
- Add the cooked pasta to the skillet and toss everything together until every strand or piece is thoroughly coated in that luscious sauce. Add a splash of pasta water if it seems too thick.
- Add the burrata:
- Divide the pasta among bowls and tear the burrata directly over each portion, letting the creamy center spill out over the warm pasta. Watch everyone's faces light up.
- Garnish and serve:
- Scatter fresh basil leaves over the top and finish with grated Parmesan if you like. Serve immediately while everything is still warm and the burrata is at its most decadent.
Save This recipe became my go-to for first dates after I realized how impressive it looks while actually being quite forgiving to make. There's something about the contrast between that vibrant red sauce and the snowy white burrata that makes people feel special before they even take a bite. My husband still talks about the first time I made this for him, though I suspect he might just be trying to secure a regular spot on the dinner rotation.
Making It Your Own
I've discovered that a splash of white wine added to the sauce while it simmers adds a lovely brightness that cuts through the richness of the cream. Sometimes I'll throw in a handful of spinach or arugula at the very end, letting it wilt slightly in the warm pasta for some extra color and nutrition. Don't be afraid to experiment with the pepper blend either, adding a roasted yellow pepper for sweetness or even a single jalapeño if you want more heat.
Wine Pairing Magic
A crisp Pinot Grigio or Sauvignon Blanc works beautifully here, cutting through the cream while complementing the sweetness of the roasted peppers. If you prefer red wine, look for something light and acidic like a Pinot Noir that won't overpower the delicate sauce. I've even served this with sparkling wine on special occasions, and the bubbles make the whole meal feel like a celebration.
Storage & Reheating
The sauce keeps beautifully in the refrigerator for up to three days, though I recommend storing it separately from the pasta. When reheating, add a splash of cream or pasta water to bring back that silky consistency, as cream-based sauces can sometimes separate when chilled. Fresh burrata really is best enjoyed the same day, so plan to buy it just before you plan to serve this dish.
- Freeze the sauce in ice cube trays for quick single servings later
- Leftover pasta makes an excellent cold pasta salad the next day
- If you must refrigerate assembled pasta, bring it to room temperature before serving
Save There's something deeply satisfying about transforming simple ingredients into something that feels so elegant and comforting. I hope this recipe finds its way into your regular rotation and brings as much joy to your table as it has to mine.
Recipe FAQ
- → Can I make the red pepper sauce ahead of time?
Absolutely. The roasted red pepper sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with cooked pasta.
- → What type of pasta works best with this sauce?
The sauce pairs beautifully with long noodles like spaghetti or fettuccine, which capture the velvety sauce. Short shapes such as penne or rigatoni also work wonderfully, holding the sauce in their ridges and tubes.
- → How do I properly tear burrata for serving?
Let the burrata sit at room temperature for 10-15 minutes before serving. Use your hands to gently tear the cheese into rustic pieces, revealing the creamy interior. Arrange on top of warm pasta so it begins to melt slightly.
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted red peppers work well as a time-saving alternative. Look for peppers packed in water, not oil. Drain thoroughly before blending and adjust seasoning as jarred peppers may contain added salt.
- → What can I substitute for heavy cream?
For a lighter version, half-and-half or whole milk can be used, though the sauce will be less rich. Cashew cream or coconut cream work well for dairy-free options, each imparting their own subtle flavor profile.
- → How do I store leftovers?
Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Burrata is best added fresh when reheating, as it doesn't store well once torn. Reheat pasta gently with a splash of water or cream.