Pin it The smell of roasting peppers always pulls me back to my tiny first apartment, where I'd prop the window open with a cookbook and let the whole building smell like dinner. I discovered this sauce by accident one night when I had too many peppers from the farmers market and a craving for something comforting. Now it's the pasta I make when I want people to feel special without me spending hours at the stove.
My friend Sarah still talks about the dinner party where I served this, mostly because she ended up eating straight from the serving bowl with a fork when everyone else went home. There's something about the combination of sweet roasted peppers and rich cream that makes people lean in a little closer across the table.
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Ingredients
- 12 oz pasta: I love how spaghetti catches the sauce, but penne works beautifully if you want every bite to hold pockets of that creamy pepper goodness
- 2 large red bell peppers: Look for peppers that feel heavy and have smooth, glossy skins—they roast down into the sweetest, most velvety base
- 1 cup heavy cream: This transforms the roasted peppers into something restaurant worthy and silkier than you can imagine
- 1 clove garlic: Just one clove gives you a subtle warmth that doesn't overpower the sweet peppers
- 2 balls burrata cheese: The absolute star that melts into warm pasta and makes everything feel indulgent and special
- Fresh basil: Tear it by hand right before serving for those bright pops of flavor and color
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Instructions
- Roast the peppers:
- Crank your oven to 400°F and place those peppers directly on a baking sheet, letting them roast for about 25 minutes until their skins turn beautifully charred and blistered.
- Steam and peel:
- Tent the hot peppers with foil for 10 minutes—the steam helps loosen those stubborn skins so they slip right off along with the seeds.
- Blend the sauce:
- Toss the peeled peppers into a blender with cream, garlic, salt, pepper, and those optional red pepper flakes, then whirl until you have something impossibly smooth and vibrant.
- Simmer to perfection:
- Warm a slick of olive oil in your skillet, pour in that gorgeous coral colored sauce, and let it bubble gently for 5 minutes until it coats the back of a spoon.
- Bring it all together:
- Toss your cooked pasta right into the sauce, letting each strand or tube get thoroughly coated in all that creamy pepper goodness.
- The grand finale:
- Divide among bowls and tear chunks of burrata over each portion, watching it start to melt into the warm pasta, then finish with fresh basil.
Pin it This pasta became my go to for comfort after a particularly long day at work, standing over the stove and watching that bright orange sauce bubble away. Sometimes the best recipes aren't the complicated ones but the ones that make you feel taken care of.
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Making It Your Own
I've learned that a splash of white wine in the sauce adds this wonderful brightness that cuts through the richness. My sister swears by adding sun dried tomatoes for an extra punch of umami.
Pairing Perfection
A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully while echoing the sweet pepper notes. I keep the bottle on the table and let people pour their own—something about that feels right for this dish.
Getting Ahead
The sauce actually tastes better made a day ahead, giving all those flavors time to meld and deepen. Store it in an airtight container in the fridge and gently reheat while your pasta water boils.
- Roast and peel peppers up to three days before
- Double the sauce and freeze half for next time
- Bring burrata to room temperature while pasta cooks
Pin it There's nothing quite like watching someone tear into that first ball of burrata and seeing their eyes light up. That's the moment this simple pasta becomes something they'll remember.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly as a time-saving alternative. Drain them well and pat dry before blending. You'll need approximately two 12-ounce jars to equal the amount specified for fresh peppers.
- → What pasta shapes work best with this sauce?
The creamy sauce coats long noodles like spaghetti and fettuccine beautifully, while tubular shapes such as penne or rigatoni capture the sauce inside. Choose based on preference—all yield delicious results.
- → How do I store and reheat leftovers?
Store pasta and sauce separately in airtight containers for up to 3 days. Reheat the sauce gently over low heat, adding a splash of cream if needed. Warm pasta separately, then combine just before serving with fresh burrata.
- → Can I make this dish dairy-free?
Absolutely. Substitute heavy cream with full-fat coconut cream or cashew cream for richness. Use vegan burrata or dollop with dairy-free cream cheese alternative. The flavor profile remains satisfyingly creamy.
- → What wine pairs well with this pasta?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. The acidity and bright fruit notes balance the richness of the cream and burrata while harmonizing with the sweet roasted peppers.
- → Can I add protein to make it more substantial?
Grilled chicken, sautéed shrimp, or roasted chickpeas make excellent additions. Cook proteins separately and serve atop the finished pasta to maintain the dish's elegant presentation and textural contrast.
