I love how this recipe strikes the perfect balance between cozy and gourmet. The roasted red pepper sauce is silky and flavorful without being too heavy, and the burrata on top adds a dreamy, creamy touch that makes this dish feel special. It’s easy enough for a weeknight dinner but impressive enough to serve guests. Plus, it’s ready in just over 30 minutes—perfect for when I want something quick but delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz fettuccine or penne pasta
1 cup roasted red peppers (jarred or homemade)
1 cup heavy cream
4 oz burrata cheese
1/2 cup fresh basil, chopped
3 cloves garlic, minced
2 tbsp olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Directions
I start by prepping the fresh ingredients: chopping the basil and mincing the garlic.
Then, I cook the pasta in salted boiling water until al dente, making sure to save 1/2 cup of the pasta water before draining.
In a skillet over medium heat, I drizzle in olive oil and sauté the garlic just until it’s fragrant.
I add the roasted red peppers to the pan and cook them for a couple of minutes, then pour in the heavy cream and let everything simmer until slightly thickened.
Once the sauce is ready, I stir in the Parmesan cheese, then add the drained pasta along with some of the reserved pasta water to get the consistency I like.
To finish, I mix in the chopped basil, season the pasta with salt and pepper, and serve each portion with a generous scoop of burrata on top.
Servings and timing
This recipe makes 4 servings and takes about 35 minutes from start to finish. It’s ideal for a hearty dinner or a cozy lunch with friends or family.
Variations
When I want to switch things up, I sometimes:
Use spaghetti or rigatoni instead of fettuccine or penne for a different texture.
Add a pinch of red pepper flakes to the sauce for a subtle kick.
Stir in sautéed mushrooms or spinach for extra veggies.
Swap the burrata for fresh mozzarella if that’s what I have on hand.
Make it vegetarian-friendly by ensuring the Parmesan is made without animal rennet.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I usually do it in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. The burrata is best added fresh, so I save that step for when I’m ready to serve again.
FAQs
How spicy is this pasta?
The pasta itself isn’t spicy at all. If I want heat, I add a pinch of red pepper flakes while cooking the sauce.
Can I make this recipe vegan?
Yes, with a few changes. I use a plant-based cream and Parmesan substitute and skip the burrata or use a vegan alternative.
What’s the best pasta shape for this sauce?
I find fettuccine or penne works great because they hold onto the creamy sauce well, but any pasta will do in a pinch.
Can I make this ahead of time?
I can prep the sauce in advance and store it separately. Then, when I’m ready to eat, I just cook the pasta and warm everything together before serving.
Do I need to roast the peppers myself?
Not at all. I often use jarred roasted red peppers to save time—they work perfectly in the sauce.
Conclusion
Creamy red pepper pasta with burrata and herbs is one of those recipes I keep coming back to. It’s simple, flavorful, and feels just a little luxurious thanks to the fresh basil and burrata. Whether I’m making it for a quiet night in or sharing it with friends, it always hits the spot.
Ingredients
