Why Make This Recipe
Creamy Red Pepper Pasta with Burrata and Herbs is a delightful dish that combines the sweet flavors of red bell peppers with the rich creaminess of heavy cream and cheese. This recipe is perfect for anyone looking for a comforting pasta meal that feels elegant yet is easy to make at home. Plus, the freshness of herbs adds a burst of flavor that elevates the dish, making it a favorite for family dinners or casual gatherings.
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, which 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 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. Let it 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 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 is best enjoyed fresh from the stove. Serve it hot, topped with the creamy burrata and a drizzle of olive oil. You can pair it with a simple green salad or garlic bread to make a complete meal.
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 for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of water or olive oil to help with moisture.
Tips to Make Creamy Red Pepper Pasta with Burrata and Herbs
- For a spicier kick, add a pinch of red pepper flakes when sautéing the shallots.
- Use a variety of fresh herbs to personalize the flavor. Basil or parsley can be good options.
- Adjust the amount of heavy cream and parmesan based on how creamy you want the pasta to be.
Variation
You can make this recipe using other types of pasta, like penne or spaghetti, depending on your preference.
FAQs
1. Can I make this recipe vegan?
Yes, you can substitute the heavy cream with coconut cream and use a vegan cheese instead of burrata.
2. What can I serve with this pasta?
This pasta pairs well with a side salad or garlic bread to soak up the delicious sauce.
3. Can I freeze the pasta?
It’s best to eat it fresh, but you can freeze the sauce separately. When ready to eat, thaw and reheat, then combine with fresh pasta.
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
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 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 (8 oz) ball burrata cheese
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 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.
Sauce Preparation
- Add the minced garlic and balsamic vinegar. Let it 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.
Pasta Cooking
- Drop the linguine into the boiling water and cook it for one minute less than the package instructions for al dente texture.
Blending
- 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.
Combining and Serving
- 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.