Savor creamy red pepper pasta topped with burrata & fresh herbs. Discover this easy recipe and elevate your dinner experience today!
Ingredients
Scale
12 ounces of fusilli pasta
2 large red bell peppers, roasted
1 cup of heavy cream
4 cloves of garlic, minced
1 cup of grated Parmesan cheese
8 ounces of burrata cheese
1/4 cup of chopped fresh basil
2 tablespoons of olive oil
Salt to taste
Pepper to taste
Instructions
Step 1: Roast the Peppers – Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking tray, cut side up. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until the skin is blistered and charred.
Step 2: Cook the Pasta – While the peppers are roasting, bring a large pot of salted water to a boil and add the fusilli pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and reserve 1/2 cup of the pasta water.
Step 3: Prepare the Sauce – Once the peppers are done, let them cool slightly before peeling off the skin. In a blender, combine the roasted peppers, garlic, heavy cream, and Parmesan cheese. Blend until smooth.
Step 4: Combine Everything – In a large skillet over medium heat, add a tablespoon of olive oil. Pour the creamy red pepper sauce into the skillet and heat gently, stirring frequently. Gradually mix in the cooked pasta and reserved pasta water until you achieve your desired sauce consistency.
Step 5: Finish with Burrata and Herbs – Gently fold in the fresh basil. Tear the burrata cheese into small pieces and add them atop the creamy pasta just before serving.
Notes
A delightful and quick-to-prepare creamy red pepper pasta dish with burrata and fresh herbs, perfect for busy weeknights or last-minute gatherings.
