Pin it The first time I made this pasta, my kitchen smelled like an Italian trattoria and my roommate kept wandering in asking if it was ready yet. The sauce was so vibrant and orange-red against the white pasta bowl that I almost didnt want to disturb it. Now whenever I see those jars of roasted red peppers at the grocery store, I grab two extra just so I can make this on a random Tuesday.
I once served this at a dinner party when I was running late and everyone thought Id ordered from a restaurant. The way the burrata melts into the warm sauce creates these creamy little pools that make every bite feel luxurious. My friend still requests it every time she visits, calling it that fancy orange pasta.
Ingredients
- 12 oz pasta: Long noodles catch the sauce beautifully but any shape works in a pinch
- 2 large red bell peppers: Roasting them yourself makes such a difference in flavor compared to jarred
- 1 cup heavy cream: This transforms the peppers into restaurant-quality velvet
- 1 clove garlic: Just enough to give background warmth without overpowering
- 1 tbsp olive oil: For the base of your sauce
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust these after blending to taste
- 1/4 tsp red pepper flakes: Leave out if you prefer no heat
- 2 balls burrata: The absolute star of the show
- Fresh basil: Tear it by hand for the most rustic presentation
- Parmesan cheese: Optional but never a bad idea
Instructions
- Roast your peppers:
- Crank your oven to 400°F and place those peppers directly on a baking sheet. Let them roast for 25 to 30 minutes, turning them now and then until the skins are charred and blistered. Pull them out, tent with foil, and let them cool completely before peeling.
- Get your pasta going:
- Boil a big pot of salted water and cook your pasta until its just al dente. Drain it but save a splash of pasta water in case you need to loosen the sauce later.
- Make the magic sauce:
- Toss those peeled peppers into a blender with the cream, garlic, salt, pepper, and red pepper flakes. Blend until absolutely silky smooth, scraping down the sides once to make sure no chunks remain.
- Bring it all together:
- Heat your olive oil in a large skillet over medium heat and pour in that gorgeous sauce. Let it simmer for about 5 minutes until it thickens slightly, then add your pasta and toss until every strand is coated.
- Finish with flourish:
- Divide the pasta into bowls and tear the burrata right over the top so the cream spills onto the hot sauce. Scatter with fresh basil and pass the Parmesan around the table.
Pin it This pasta became my go-to for nights when I want to feel like Im eating out but Im curled up on my own couch in sweatpants. Theres something about the combination of sweet roasted peppers and rich cream that feels like a hug in bowl form.
Making It Your Own
Ive discovered that a splash of white wine in the sauce adds this bright acidity that cuts through all that creaminess. If youre cooking for someone who loves extra texture, try adding toasted pine nuts or chopped walnuts as a garnish.
What To Serve Alongside
A crisp green salad with an acidic vinaigrette balances the richness perfectly. I love a simple arugula salad with lemon juice and olive oil, or maybe some roasted asparagus if its spring. And definitely have crusty bread nearby because you will want to wipe that bowl clean.
Timing Everything Perfectly
The trick is getting the burrata on the table while the pasta is still hot enough to slightly melt the cream. I always set the table and pour the wine before I even start tossing the pasta in the sauce.
- Have your basil torn and ready before you start cooking
- Warm your serving bowls if you want to keep everything hot longer
- Put the burrata out on the counter 15 minutes before serving
Pin it Theres nothing quite like tearing into that first ball of burrata and watching it cascade over the pasta like a creamy waterfall. Enjoy every bite of this restaurant-worthy dinner that came from your very own kitchen.
Recipe FAQs
- → Can I make the sauce ahead of time?
Yes, 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 in a skillet before tossing with cooked pasta.
- → What pasta shapes work best?
Long pasta like spaghetti or fettuccine beautifully captures the silky sauce, while penne or rigatoni holds sauce in their tubes. Choose your favorite shape or what's available in your pantry.
- → How do I roast the peppers properly?
Roast at 400°F for 25-30 minutes, turning occasionally until skins are deeply charred on all sides. The blackened skin peels away easily, leaving sweet, smoky flesh for blending into the sauce.
- → Can I substitute the heavy cream?
For lighter options, try half-and-half or cashew cream for a vegan version. Coconut cream works but adds subtle coconut flavor. The sauce may be slightly less rich but still delicious.
- → What if I can't find burrata?
Fresh mozzarella torn into pieces makes an excellent alternative. Stracciatella cheese (the creamy interior of burrata) also works wonderfully. Even high-quality ricotta can provide a similar creamy element.
- → How spicy is this dish?
Red pepper flakes add gentle warmth, but you can adjust the amount to taste or omit entirely for a mild version. The roasted peppers provide natural sweetness that balances any heat.