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Creamy Red Pepper Pasta with Burrata: Easy, Flavorful Bliss

Silky roasted red pepper sauce coats linguine and gets crowned with creamy burrata for an elegant yet accessible dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups red bell peppers can use jarred roasted peppers
  • 2 medium shallots can substitute with onions
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme or use 1 teaspoon dried
  • 2 teaspoons fresh oregano or use 1 teaspoon dried
  • 2 teaspoons fresh rosemary or use 1 teaspoon dried
  • 2 tablespoons balsamic vinegar
  • 1 cup vegetable stock can substitute with chicken stock
  • 1 cup heavy cream or use half-and-half or coconut cream
  • 1/2 cup Parmesan cheese grated, or substitute with nutritional yeast
  • 12 ounces linguine spaghetti or fettuccine are acceptable alternatives
  • 8 ounces burrata cheese or substitute with fresh mozzarella or ricotta
  • 2 tablespoons olive oil for sautéing
  • salt to taste
  • pepper to taste
  • 1/4 cup parsley chopped, for garnish

Equipment

  • Large pot for pasta
  • Dutch oven or large deep skillet
  • Blender
  • tongs

Method
 

  1. Fill a large pot with water and add 2 tablespoons salt. Bring to a boil over high heat while you prepare the sauce.
  2. Heat 2 tablespoons olive oil in a Dutch oven or large deep skillet over medium heat. Add finely chopped shallots and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until golden and fragrant.
  3. Add sliced red bell peppers, fresh thyme, oregano, and rosemary to the pot. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until peppers are soft and beginning to caramelize.
  4. Stir in minced garlic and cook for 1 minute until fragrant. Add balsamic vinegar and stir, scraping any browned bits from the bottom. Cook for 1 minute to reduce slightly.
  5. Pour in vegetable stock and bring to a gentle simmer. Cook for 5 minutes to allow flavors to meld and liquid to reduce slightly.
  6. Add linguine to the boiling water and cook according to package directions, usually 9-11 minutes for al dente. Before draining, reserve 1 cup of pasta cooking water.
  7. Transfer the pepper mixture to a blender. Blend until completely smooth, about 1 minute. Be careful with hot liquid and hold the lid down firmly with a kitchen towel.
  8. Return blended sauce to the pot over low heat. Stir in heavy cream and grated Parmesan cheese. Mix until cheese melts and sauce becomes creamy and uniform. Adjust consistency with reserved pasta water if needed. Taste and adjust seasoning.
  9. Drain linguine and add directly to the pot with sauce. Toss using tongs until every strand is coated. Add pasta water if needed to loosen the sauce.
  10. Fold in chopped parsley, reserving some for garnish. Divide pasta among four plates. Tear burrata into pieces and place on top of each serving. Garnish with additional parsley and drizzle with olive oil. Serve immediately.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Sauce thickens when cold. Reheat on stovetop with a few tablespoons of water or stock. Keep burrata separate and add fresh when serving. Time-Saver: Use jarred roasted red peppers to save 20 minutes. Dairy-Free: Use coconut cream, nutritional yeast, and cashew cream topping. Make-Ahead: Prepare sauce through blending step, refrigerate up to 3 days. Reheat gently and add cream before tossing with freshly cooked pasta. Variations: Add Italian sausage, grilled chicken, or shrimp for protein. Stir in sun-dried tomatoes or add red pepper flakes for heat. Pasta Shapes: Works with linguine, spaghetti, fettuccine, penne, or rigatoni. Pairs With: Arugula salad, garlic bread, roasted broccolini, caprese salad, or grilled chicken.