# Components:
→ Pasta
01 - 12 oz pasta (spaghetti, fettuccine, or penne)
→ Roasted Red Pepper Sauce
02 - 2 large red bell peppers
03 - 1 cup heavy cream
04 - 1 clove garlic, minced
05 - 1 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/4 tsp red pepper flakes
→ To Serve
09 - 2 balls burrata cheese (about 4 oz each)
10 - Fresh basil leaves, for garnish
11 - Parmesan cheese, for serving
# Directions:
01 - Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until skins are charred. Remove from oven, cover with foil, and let cool. Peel and deseed peppers once cooled.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - In a blender or food processor, combine roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes. Blend until completely smooth.
04 - Heat olive oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 5 minutes, stirring occasionally, until slightly thickened.
05 - Add cooked pasta to the skillet and toss to coat thoroughly in the creamy sauce.
06 - Divide pasta among serving bowls. Tear burrata cheese and arrange generously on top of each bowl.
07 - Garnish with fresh basil leaves and, if desired, a sprinkle of Parmesan cheese. Serve immediately while the burrata is creamy and luscious.
