Pin The first time I made this sauce, I accidentally doubled the cream because I wasn't paying attention to my measuring cup. Best mistake ever. That dinner became an instant legend in our house, and now I make it that way on purpose every single time.
Last winter my neighbor dropped by unexpectedly while I had this bubbling away on the stove. She ended up staying for dinner and demanded the recipe before she even put her coat on. Sometimes the simplest meals create the best memories.
Ingredients
- 12 oz pasta: I prefer spaghetti or fettuccine for how the sauce clings to every strand, but penne works beautifully if you want something more substantial
- 2 large red bell peppers: Look for peppers that feel heavy and have smooth, shiny skins, these roast down into the sweetest most flavorful sauce base
- 1 cup heavy cream: This creates that luxurious restaurant texture, though Ive learned the hard way that light cream just doesnt give you the same velvety finish
- 1 clove garlic, minced: One clove is perfect, any more and it starts competing with the sweet roasted pepper flavor
- 1 tbsp olive oil: Use a good quality extra virgin here, youll taste the difference in the final sauce
- 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust, the peppers vary in sweetness so sometimes you need a bit more salt to balance
- 1/4 tsp red pepper flakes: Optional but I never skip it, that tiny bit of heat makes all the flavors pop
- 2 balls burrata cheese: Room temperature is nonnegotiable, cold burrata doesnt melt into the warm pasta the same way
- Fresh basil leaves: Tear them by hand right before serving, cutting with a knife makes them bruise and turn dark
Instructions
- Roast the red peppers:
- Set your oven to 400F and put the peppers directly on a baking sheet, turning them every 10 minutes until the skins are completely charred and blistered on all sides.
- Steam and peel:
- Remove from oven and immediately cover tightly with foil for 15 minutes, the steam helps loosen those stubborn skins so they slip right off.
- Boil the pasta:
- Cook your pasta in heavily salted water until just barely al dente, it will finish cooking in the sauce later so dont overdo it now.
- Blend the sauce:
- Combine those gorgeous roasted peppers with the cream, garlic, salt, pepper and red pepper flakes in your blender, running it for a full minute until absolutely silky smooth.
- Simmer to perfection:
- Heat the olive oil in your largest skillet, pour in the sauce and let it bubble gently for 5 minutes until it thickens enough to coat a spoon.
- Bring it all together:
- Add the drained pasta right into the sauce and toss for a good minute, letting those noodles drink up all that creamy pepper goodness.
- Crown with burrata:
- Divide among bowls and tear the burrata generously over each portion, watching it slowly melt into the warm pasta.
- Finish with basil:
- Scatter fresh basil leaves over the top and serve immediately while that cheese is still gloriously soft and runny.
Pin This pasta became our anniversary dinner tradition after I made it on a complete whim three years ago. Now it would feel wrong to celebrate without those creamy burrata bubbles and that sweet roasted pepper sauce.
Make It Ahead
The roasted pepper sauce keeps beautifully in the refrigerator for up to 4 days. I often make a double batch on Sunday, then Tuesday night dinner becomes as simple as boiling pasta and reheating the sauce while the water comes to a boil.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness perfectly. For sides, a simple arugula salad with lemon vinaigrette adds just the right bright contrast to all that creamy sweetness. I also love roasted broccolini with garlic, something green and slightly bitter balances the plate.
Serving It Up
This pasta deserves to be served in shallow bowls rather than deep plates, you want everyone to see that gorgeous coral colored sauce. Put the burrata on the table still whole and let people tear their own, watching it ooze is half the magic.
- Grind fresh black pepper over each bowl right before serving
- Have extra Parmesan at the table for those who love it extra salty
- Toast some crusty bread to mop up any remaining sauce, leaving even a drop feels like a crime
Pin There's something deeply comforting about a pasta dish that feels fancy enough for company but cozy enough for Tuesday night. Hope this becomes a staple in your kitchen like it has in mine.
Recipe Q&A
- → Can I make the sauce ahead of time?
Yes, the roasted red pepper sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with cooked pasta.
- → What pasta shapes work best?
Long noodles like spaghetti or fettuccine capture the creamy sauce beautifully, while penne or rigatoni hold the sauce in their ridges. Choose based on your preference for coating vs. sauce-holding shapes.
- → How do I roast the peppers without an oven?
Place red bell peppers directly over a gas burner flame, turning frequently with tongs until charred on all sides. Alternatively, use jarred roasted peppers for a quicker version, though fresh-roasted offers superior flavor.
- → Can I substitute the heavy cream?
Cashew cream or coconut cream work well for vegan versions. For a lighter option, half-and-half or whole milk can be used, though the sauce will be less thick and rich.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy sweetness of the peppers. Light red wines such as Pinot Noir also work nicely if you prefer red wine.
- → How should I store leftovers?
Store pasta and sauce separately in airtight containers for up to 3 days. Reheat the sauce gently on the stove, toss with reheated pasta, and add fresh burrata before serving.