Save The first time I made this red pepper sauce, my kitchen smelled like an Italian bistro on a warm summer evening. I had these gorgeous red peppers from the farmers market and decided to roast them until they were practically collapsing. Something magical happens when you take that extra time with ingredients that simple act of roasting transforms everything.
I served this at a small dinner party last fall, and honestly, the conversation stopped dead when everyone took their first bite. My friend Sarah actually put her fork down and asked what restaurant I ordered it from. There is something about that velvety pepper sauce meeting the cool creamy burrata that just makes people feel taken care of.
Ingredients
- 12 oz pasta: I love how the ridges in penne catch all that creamy sauce, but spaghetti works beautifully too
- 2 large red bell peppers: Look for peppers that feel heavy for their size and have glossy, unwrinkled skin
- 1 cup heavy cream: This creates that luxurious restaurant texture, though half and half works if you want something lighter
- 1 clove garlic: Fresh minced garlic adds a subtle backbone that roasted garlic would miss
- 2 balls burrata: Do not skip this the way the cream mingles with the sauce is what makes the dish special
- Fresh basil: Tear it with your hands right before serving to release those aromatic oils
Instructions
- Roast the peppers:
- Crank your oven to 400°F and put those peppers directly on a baking sheet. Let them roast for about 25 minutes, turning them occasionally, until the skins are completely blackened and blistered.
- Prep the peppers:
- Pull them from the oven and immediately cover with foil. The steam helps loosen those charred skins so they slip right off after about 15 minutes.
- Blend the sauce:
- Toss those naked peppers into a blender with the cream, garlic, salt, pepper, and red pepper flakes. Blitz it until you have the smoothest, most gorgeous orange sauce you have ever seen.
- Cook the pasta:
- Get a big pot of salted water boiling and cook your pasta until it is just al dente. Trust me, you want that slight bite because it will soak up sauce without getting mushy.
- Bring it together:
- Heat the olive oil in a large skillet, pour in that vibrant sauce, and let it simmer for about 5 minutes until it thickens enough to coat the back of a spoon. Toss in the pasta and let everything get friendly.
- Finish with burrata:
- Pile the pasta into bowls and tear those burrata balls right on top. Watch how the cream starts to melt into the warm sauce it is the best part.
Save This recipe has become my go to when someone needs a little comfort. Last month my neighbor was going through a rough patch, and I dropped off a bowl of this pasta. She texted me the next morning saying it was the first thing she had actually enjoyed eating in weeks. Food has this way of saying what words cannot sometimes.
Making It Your Own
I have learned that a splash of white wine in the sauce right before it simmers adds this bright acidity that cuts through all that richness. It is subtle but makes the whole dish feel more balanced and sophisticated.
Timing Is Everything
The trickiest part is getting everything to come together at the right moment. I start my water when the peppers go into the oven, and by the time the sauce is blended and simmering, the pasta water is boiling. It feels choreographed when it works.
Serving Suggestions
A crisp white wine like Pinot Grigio is perfect alongside. I also love serving this with a simple green salad dressed with lemon and olive oil to cut through all that creaminess.
- Let the burrata come to room temperature while you cook for the creamiest texture
- Save some pasta water in case the sauce gets too thick
- Tear the basil leaves right at the last second so they stay bright and fresh
Save There is something so satisfying about making something that looks and tastes this impressive while actually being quite straightforward. That is the kind of recipe worth keeping around.
Recipe Guide
- → Can I make this pasta ahead of time?
The roasted red pepper sauce can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, gently reheat the sauce while tossing with freshly cooked pasta. Add the burrata just before serving for the best texture and presentation.
- → What type of pasta works best with this sauce?
The velvety sauce coats long pasta like spaghetti or fettuccine beautifully, though penne or other short shapes capture the creamy sauce in their tubes. Choose high-quality dried pasta or fresh pasta for the most luxurious result.
- → How do I roast the red peppers properly?
Roast peppers at 400°F directly on a baking sheet for 25-30 minutes, turning occasionally until the skins are deeply charred on all sides. Covering them with foil afterward creates steam that helps loosen the skins, making peeling effortless.
- → Can I substitute the heavy cream?
For a lighter version, substitute half-and-half or whole milk, though the sauce will be less rich. Cashew cream or coconut cream work well for dairy-free options. Keep in mind that substitutes may alter the sauce's silky texture slightly.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy sauce beautifully. Their acidity cuts through the richness while highlighting the sweet roasted pepper flavors. A light Italian red like Chianti also works nicely.
- → How do 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 stovetop, adding a splash of cream or pasta water if it thickens too much. Burrata is best added fresh upon reheating.