A comforting and elegant pasta dish, this creamy red pepper pasta is everything I crave during the colder months or when I want something festive but simple. It’s made with caramelized shallots, garlic, woodsy herbs, a touch of balsamic vinegar, and blended into a smooth, velvety sauce. Tossed with linguine, topped with parmesan, and finished with creamy burrata, every bite is rich, balanced, and satisfying.

Why You’ll Love This Recipe

I love how this dish blends simplicity with sophistication. The red pepper sauce is both sweet and tangy with earthy notes from the fresh herbs. Using a high-powered blender creates that luxurious, silky texture without needing a ton of cream. The addition of burrata on top brings an indulgent creaminess that melts into the hot pasta. It’s perfect for a holiday dinner but easy enough for any weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup olive oil

• 2 shallots, thinly sliced

• 2 lbs red bell peppers, stemmed and thinly sliced (about 5)

• 2 sprigs fresh thyme

• 2 sprigs fresh oregano

• 1 sprig fresh rosemary

• kosher salt

• freshly cracked black pepper

• 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 more for garnish

• ½ cup packed parsley leaves, finely chopped

• 1 (8 oz) ball burrata cheese

Directions

1. I bring a large pot of salted water to a boil for the linguine.

2. While that heats up, I sauté the shallots in olive oil in a Dutch oven over medium heat until golden.

3. I add the red peppers and herbs (thyme, oregano, rosemary), seasoning them with salt and pepper. I cook this down for about 15-18 minutes, stirring often, until the peppers are soft and caramelized.

4. I stir in the garlic and balsamic vinegar, letting it cook for another minute. Then I pour in the vegetable stock and let it simmer gently for about 5 minutes.

5. Meanwhile, I cook the linguine until it’s just shy of al dente.

6. I remove the herb stems and stir the cream into the sauce. Then, I transfer everything to a blender and blend until the sauce is completely smooth.

7. I drain the pasta and return it to the pot. I add the sauce and parmesan cheese, stirring gently over low heat until everything is coated and the cheese has melted.

8. I mix in the parsley and plate the pasta with torn burrata over top. I like to drizzle with a little olive oil, extra parmesan, and any leftover herbs I have.

Servings and Timing

This recipe makes 4 generous servings. From prep to plate, it takes about 40 minutes total—20 minutes for prep and another 20 for cooking.

Variations

• I sometimes swap linguine for fettuccine, rigatoni, or even pappardelle when I want a different texture.

• If I’m going for a vegan version, I skip the cream and cheese and blend in soaked cashews for a similar creamy consistency.

• For a little spice, I add a pinch of red pepper flakes while the peppers caramelize.

• Roasted red peppers from a jar work in a pinch, but I prefer fresh for the depth of flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop over low heat with a splash of vegetable stock or cream to loosen the sauce. I avoid microwaving burrata—it’s best added fresh when serving.

FAQs

What can I use instead of burrata?

If I don’t have burrata, I use fresh mozzarella or even a dollop of ricotta. It won’t be quite as creamy, but still delicious.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day ahead. I store it in the fridge and reheat gently before tossing with pasta.

Can I freeze the red pepper sauce?

I can freeze the sauce before adding cream for best texture. I thaw it in the fridge and blend in the cream just before serving.

What’s the best pasta shape for this sauce?

I love linguine, but any long pasta works well. Tube-shaped pasta like rigatoni also holds the sauce beautifully.

Is this dish gluten-free?

Not as written, but I simply use gluten-free pasta to make it suitable. The sauce itself is naturally gluten-free.

Conclusion

This creamy red pepper pasta with burrata is a recipe I come back to again and again. It’s cozy, colorful, and bursting with flavor. Whether it’s a holiday dinner or just a night when I want something comforting and quick, this dish never lets me down. The fresh herbs and burrata take it over the top—and it always impresses.