Why Make This Recipe
Creamy Red Pepper Pasta with Burrata & Herbs is a delightful dish that combines rich, creamy flavors with the freshness of herbs. It’s comforting and satisfying, making it perfect for a cozy dinner at home. The sweetness of roasted red peppers pairs beautifully with the creamy texture of the burrata cheese. This dish is not only delicious but also visually appealing, making it a great option for entertaining guests or enjoying a special meal.
How to Make Creamy Red Pepper Pasta with Burrata & Herbs
Ingredients:
- ¼ cup olive oil
- 2 shallots, thinly sliced
- 2 lbs (about 5 ea) red bell peppers, stemmed and thinly sliced
- 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:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil.
- Once hot, add the shallots and sauté for a couple of minutes until they turn golden.
- Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
- Cook the peppers until they are soft and caramelized, about 15-18 minutes, stirring often.
- Add the garlic and balsamic vinegar, cooking for another minute.
- Pour in the vegetable stock, bring the mixture to a simmer, and cook over medium-low heat for 5 minutes.
- Meanwhile, drop the linguine into the boiling water. Stir well and cook for 1 minute less than the package instructions.
- Remove the herb stems from the sauce and stir in the heavy cream.
- Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
- Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt.
- Lastly, stir in the chopped parsley.
- Plate the pasta with torn burrata cheese on top. Drizzle with a little olive oil, add more parmesan, freshly cracked black pepper, and any extra herbs you have on hand.
How to Serve Creamy Red Pepper Pasta with Burrata & Herbs
Serve the pasta hot, right after preparing it. Pair it with a simple side salad or garlic bread for a more complete meal. Garnishing with extra parmesan cheese and a drizzle of olive oil adds a nice touch.
How to Store Creamy Red Pepper Pasta with Burrata & Herbs
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to reheat, do so gently on the stove or in the microwave, adding a splash of water or extra cream to maintain the sauce’s consistency.
Tips to Make Creamy Red Pepper Pasta with Burrata & Herbs
- Use fresh herbs when possible for the best flavor.
- Feel free to adjust the amount of red pepper or add other vegetables like spinach for added nutrition.
- If you want extra creaminess, you can add more heavy cream or even a bit of cream cheese.
Variation
For a spicy kick, you can add red pepper flakes to the sauce. If you prefer a vegan option, skip the burrata and use plant-based cream and cheese alternatives.
FAQs
1. Can I use other types of pasta?
Yes, you can use any pasta you like, such as fettuccine or penne. Just adjust the cooking time according to the package instructions.
2. Can I freeze this pasta dish?
While it’s best enjoyed fresh, you can freeze the sauce (without the pasta) for up to a month. Reheat and cook fresh pasta when ready to serve.
3. What can I substitute for burrata cheese?
If burrata cheese is unavailable, you can use mozzarella or ricotta for a similar creamy texture.
