Why Make This Recipe
Creamy Red Pepper Pasta with Burrata and Herbs is a delightful dish that brings together rich flavors and comforting textures. The combination of sweet roasted red peppers and creamy burrata cheese makes this pasta a standout meal. It’s perfect for a cozy dinner at home or for entertaining guests. Plus, it’s an easy recipe that doesn’t require any special cooking skills, making it great for cooks of all levels.
How to Make Creamy Red Pepper Pasta with Burrata and Herbs
Ingredients
- ¼ cup olive oil
- 2 shallots, thinly sliced
- 2 lbs red bell peppers, stemmed and thinly sliced (about 5 peppers)
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 1 ½ cups vegetable stock
- 1 lb linguine
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese, plus extra for garnish
- ½ cup packed fresh parsley, finely chopped
- 1 (8 oz) ball burrata cheese
Directions
- Start the pasta water: Bring a large pot of salted water to a boil and keep it ready while you start the sauce. This helps with timing and efficiency.
- Cook the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the shallots and sauté for about 2 to 3 minutes until golden and fragrant.
- Add peppers and herbs: Stir in the red bell peppers, thyme, oregano, and rosemary. Season generously with salt and pepper. Cook for 15 to 18 minutes, stirring occasionally, until the peppers are soft and caramelized.
- Build the sauce: Add the minced garlic and balsamic vinegar. Cook for about a minute until the vinegar reduces slightly and the garlic becomes aromatic.
- Simmer with stock: Pour in the vegetable stock and bring to a gentle simmer. Let it cook for 5 minutes while the pasta begins cooking.
- Cook the pasta: Drop the linguine into the boiling water and cook it for one minute less than the package instructions for an al dente texture.
- Blend the sauce: Remove the herb stems from the pot, stir in the heavy cream, and transfer the mixture to a high-speed blender. Blend until the sauce is smooth and silky, about 90 seconds.
- Combine everything: Drain the pasta and return it to the pot. Pour the creamy red pepper sauce over the pasta, add the grated parmesan cheese, and toss over low heat until everything is well coated and the cheese has melted.
- Finish and serve: Stir in the chopped parsley. Plate the pasta and top with torn burrata cheese. Drizzle with a little olive oil and sprinkle extra parmesan and herbs on top if desired.
How to Serve Creamy Red Pepper Pasta with Burrata and Herbs
This pasta dish can be served warm right after cooking. It pairs wonderfully with a simple green salad and a crusty piece of bread to soak up any extra sauce. For an elegant touch, garnish with additional fresh herbs or a drizzle of good quality olive oil.
How to Store Creamy Red Pepper Pasta with Burrata and Herbs
If you have leftovers, store the pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a splash of vegetable stock or cream to loosen the sauce.
Tips to Make Creamy Red Pepper Pasta with Burrata and Herbs
- Make sure to roast the red peppers long enough to develop their sweetness.
- Feel free to customize the herbs according to your taste. Basil or dill also work well in this dish.
- If you want extra creaminess, you can add more heavy cream towards the end.
Variation
You can easily adapt this recipe by adding vegetables like spinach or kale for added nutrition. If you’re a meat lover, grilled chicken or shrimp makes a great addition to the pasta.
FAQs
-
Can I use a different type of pasta?
Yes, you can use any pasta shape you like! Penne or fettuccine would also work well. -
Is burrata cheese necessary?
While burrata adds a fantastic creaminess, you can substitute it with mozzarella or omit it altogether if you prefer. -
Can I make this dish vegan?
Yes, replace the heavy cream with a plant-based alternative and omit the cheese or use a vegan cheese substitute.
Creamy Red Pepper Pasta with Burrata and Herbs
Ingredients
For the sauce
- ¼ cup olive oil
- 2 lbs red bell peppers, stemmed and thinly sliced (about 5 peppers)
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 1 ½ cups vegetable stock
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese (plus extra for garnish)
- ½ cup packed fresh parsley, finely chopped
- 1 ball (8 oz) burrata cheese
- 2 medium shallots, thinly sliced
For the pasta
- 1 lb linguine
Instructions
Preparation
- Bring a large pot of salted water to a boil and keep it ready while you start the sauce.
- Heat olive oil in a large Dutch oven over medium heat. Add the shallots and sauté for about 2 to 3 minutes until golden and fragrant.
- Stir in the red bell peppers, thyme, oregano, and rosemary. Season generously with salt and pepper. Cook for 15 to 18 minutes, stirring occasionally, until the peppers are soft and caramelized.
- Add the minced garlic and balsamic vinegar. Cook for about a minute until the vinegar reduces slightly and the garlic becomes aromatic.
- Pour in the vegetable stock and bring to a gentle simmer. Let it cook for 5 minutes while the pasta begins cooking.
Cooking the Pasta
- Drop the linguine into the boiling water and cook it for one minute less than the package instructions for an al dente texture.
- Remove the herb stems from the pot, stir in the heavy cream, and transfer the mixture to a high-speed blender. Blend until the sauce is smooth and silky, about 90 seconds.
Combine and Serve
- Drain the pasta and return it to the pot. Pour the creamy red pepper sauce over the pasta, add the grated parmesan cheese, and toss over low heat until everything is well coated and the cheese has melted.
- Stir in the chopped parsley. Plate the pasta and top with torn burrata cheese. Drizzle with a little olive oil and sprinkle extra parmesan and herbs on top if desired.