Creamy Red Pepper Pasta with Burrata

The first time I made this red pepper sauce, I roasted the peppers until they were nearly black, thinking I had ruined them completely. But that char is where all the magic lives, that smoky sweetness that turns cream and garlic into something extraordinary. My kitchen smelled incredible, like a little Italian restaurant tucked into my apartment. Now this is the pasta I make when I want something that feels indulgent but comes together faster than delivery would arrive.

I served this at a dinner party last fall when the weather turned crisp and everyone needed something warming. My friend Sarah literally stopped mid conversation after her first bite, eyes closed, just savoring. There is something about the combination of smoky peppers and cream that makes people feel taken care of, like you put much more effort into dinner than you actually did.

Ingredients

• 12 oz pasta: Long strands like spaghetti or fettuccine catch the sauce beautifully, but penne works wonderfully if you prefer something with more heft
• 2 large red bell peppers: Roasting these yourself transforms them into something entirely different, sweet and smoky with that telltale char
• 1 cup heavy cream: This creates the luxurious velvety texture that makes the sauce feel so special and restaurant worthy
• 1 clove garlic, minced: One small clove is enough here, you want just a whisper of garlic to complement the peppers without overwhelming
• 1 tbsp olive oil: Use this to bloom the sauce, helping the flavors meld and deepen in the skillet
• 1/2 tsp salt and 1/4 tsp black pepper: Red peppers are naturally sweet, so seasoning is crucial to balance that richness
• 1/4 tsp red pepper flakes: This optional addition creates such a lovely warmth that plays beautifully with the cream
• 2 balls burrata cheese: Cold burrata meeting warm pasta creates the most incredible texture, creamy and milky and perfect
• Fresh basil leaves: The bright herbal note cuts through all that richness and makes everything taste fresh

Instructions

Roast the red peppers:

Place them directly on a baking sheet at 400°F for 25 to 30 minutes, turning every so often, until the skins are deeply charred and blistered all over, then cover tightly with foil and let them steam themselves cool.

Cook the pasta:

Get your salted water boiling vigorously and cook the pasta until it is just al dente, remembering it will cook another minute in the sauce later.

Make the sauce base:

Peel those cooled peppers, remove all the seeds and membranes, then blend them completely smooth with the cream, garlic, salt, pepper, and red pepper flakes until you have a gorgeous coral colored liquid.

Simmer the sauce:

Warm the olive oil in your large skillet over medium heat, pour in that beautiful blended sauce, and let it gently bubble for about 5 minutes until it thickens enough to coat a spoon.

Combine everything:

Add your drained pasta right into the skillet and toss it thoroughly, letting the noodles drink in that sauce for a minute over low heat.

Add the burrata:

Divide the pasta among bowls and tear the burrata generously over each portion, letting the creamy center spill out onto the warm pasta.

Finish with basil:

Scatter fresh basil leaves across the top and serve immediately while the burrata is still melting into every forkful.

Save

This pasta has become my go to when I want to make someone feel special without spending all evening at the stove. There is something about that first breaking of the burrata, watching the cream spill into the sauce, that feels like a little moment of luxury in an ordinary week.

Making It Your Own

I have learned that a splash of white wine in the sauce right before simmering adds brightness and complexity that people notice but cannot quite identify. The acid cuts through the cream and makes each bite feel more alive, more interesting, more like something you would order and then try to reverse engineer for months afterward.

Timing Is Everything

The secret to this dish coming together perfectly is having everything ready before you start tossing pasta in sauce. I prep my garnishes, get the burrata out of the fridge so it is not ice cold, and even warm my serving bowls slightly. That way when the pasta hits the sauce, I can move quickly and serve everything at that perfect temperature where the burrata just begins to melt.

Pairing Suggestions

A crisp white wine like Pinot Grigio cuts beautifully through the richness, but honestly an icy glass of sparkling water with lemon works just as well. I like serving this with a simple green salad dressed sharply with vinegar, something bright and acidic to balance all that creamy loveliness on the plate.

• Grill some bread to soak up any extra sauce left in the bowl
• Keep red pepper flakes on the table for those who love heat
• Make extra sauce, it keeps beautifully for a few days

Save

There is something so satisfying about a dish that looks and tastes like it came from a professional kitchen but was born in your own blender and oven. This pasta never fails to make me feel like I have accomplished something wonderful.

Common Questions

→ Can I make the red pepper sauce ahead of time?

Absolutely. The roasted red pepper sauce keeps beautifully in the refrigerator for up to 5 days or can be frozen for up to 3 months. Simply reheat gently before tossing with cooked pasta.

→ What pasta shapes work best with this sauce?

The velvety sauce coats long noodles like spaghetti and fettuccine beautifully, but shorter shapes such as penne, rigatoni, or fusilli also work wonderfully for catching the creamy sauce in their ridges.

→ How do I roast red bell peppers?

Place whole peppers directly on a baking sheet at 400°F for 25-30 minutes, turning occasionally until skins are charred and blistered on all sides. Cover immediately with foil—the steam helps loosen the skins for easy peeling.

→ Can I substitute the heavy cream?

For a lighter version, half-and-half works, though the sauce will be less rich. Cashew cream or full-fat coconut cream creates excellent dairy-free alternatives with slightly different flavor profiles.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy sweetness of the peppers. A light red such as Pinot Noir also pairs nicely if you prefer red wine.

→ How should I store leftovers?

Store pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove and toss with freshly cooked pasta for best results, as reheated pasta can become mushy.