Description
This inviting pasta dish features tender strands coated in a rich, velvety sauce crafted from roasted red peppers. The sauce offers a subtle sweetness and depth, complemented by aromatic garlic and a touch of cream for a luxurious texture. Each serving is crowned with delicate, creamy burrata, which melts gently into the warm pasta, enhancing its richness. Fresh basil and thyme sprigs provide a fragrant, herbaceous counterpoint, while a sprinkle of red pepper flakes adds a gentle warmth. This dish presents a harmonious blend of savory, sweet, and fresh flavors, creating a comforting and elegant meal.
Ingredients
- 12 ounces spaghetti or linguine
- 2 large red bell peppers
- 1 tablespoon olive oil, plus more for roasting
- 1/2 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Freshly ground black pepper to taste
- 4 ounces burrata cheese, torn into pieces
- Fresh basil leaves, for garnish
- Fresh thyme sprigs, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Halve and deseed the red bell peppers. Place them cut-side down on a baking sheet, drizzle with a little olive oil, and roast for 20-25 minutes, or until skins are softened and slightly charred. Let cool slightly, then peel the skins.
- While peppers roast, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the peeled roasted red peppers, vegetable broth, and heavy cream to the skillet. Bring to a gentle simmer.
- Carefully transfer the contents of the skillet to a blender. Blend until completely smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Return the sauce to the skillet over low heat. Add the cooked and drained pasta, along with 1/4 cup grated Parmesan cheese. Toss to coat, adding a splash of reserved pasta water if needed to reach desired consistency.
- Divide the pasta among serving bowls. Top each serving with torn pieces of burrata cheese. Garnish generously with fresh basil leaves, fresh thyme sprigs, and a sprinkle of red pepper flakes, if desired. Serve immediately.
Notes
For an extra smoky flavor, char the red peppers directly over an open flame on a gas stove or under a broiler until blackened, then place in a bowl covered with plastic wrap for 10 minutes to steam before peeling.
Always reserve some pasta water; its starch helps the sauce cling to the pasta and emulsify beautifully.
Allow burrata to come to room temperature for about 15-20 minutes before serving for the best creamy texture.
Fresh herbs are key for brightness; do not substitute with dried herbs for garnish.
Adjust the amount of red pepper flakes to your preference for heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 650
- Fat: 30g
- Carbohydrates: 75g
- Protein: 22g