Description
Creamy Red Pepper Pasta with Burrata is an elegant, comforting dish featuring caramelized red peppers blended into a velvety sauce with herbs, garlic, and balsamic vinegar. Served over linguine and topped with creamy burrata, it’s rich, flavorful, and perfect for a cozy night or festive meal.
Ingredients
- 1/4 cup olive oil
- 2 shallots, thinly sliced
- 2 lbs red bell peppers (about 5), stemmed and thinly sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 1/2 cups vegetable stock
- 1 lb linguine
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese, plus more for garnish
- 1/2 cup packed parsley leaves, finely chopped
- 1 (8 oz) ball burrata cheese
Instructions
- Bring a large pot of salted water to a boil for the linguine.
- In a Dutch oven, heat olive oil over medium heat. Sauté shallots until golden, about 5 minutes.
- Add red bell peppers, thyme, oregano, and rosemary. Season with salt and pepper. Cook for 15–18 minutes, stirring often, until peppers are soft and caramelized.
- Stir in garlic and balsamic vinegar. Cook for 1 minute.
- Add vegetable stock and simmer for 5 minutes.
- Cook linguine until just shy of al dente. Drain and set aside.
- Remove herb stems from the sauce and stir in cream.
- Transfer sauce to a blender and blend until completely smooth.
- Return pasta to the pot. Pour in sauce and add parmesan cheese. Stir gently over low heat until combined and cheese is melted.
- Stir in chopped parsley.
- Plate the pasta and top with torn burrata. Garnish with olive oil, extra parmesan, and herbs if desired.
Notes
- Swap linguine with fettuccine, rigatoni, or pappardelle for variation.
- Use roasted red peppers from a jar if in a pinch.
- Add red pepper flakes for a touch of heat.
- For a vegan version, replace cream and cheese with soaked blended cashews and omit burrata.
- Make the sauce ahead and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 9g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
