Pin It The smell of roasting peppers still takes me back to my tiny apartment kitchen where I discovered that a jarred sauce could never compare to fresh roasted ones. I was attempting to recreate a dish from a little Italian spot downtown, watching those red beauties blister and char in my oven, hoping I wasn't ruining dinner. That first bite changed everything I thought I knew about pasta sauces.
I made this for my parents during their first visit to my new place, nervous that the simple ingredients would feel too basic. My dad actually closed his eyes after the first bite and asked what restaurant I'd ordered from, which might be the best cooking compliment I've ever received. Now it's my go to for dinner parties because it looks stunning but lets me actually spend time with my guests instead of being stuck at the stove.
Ingredients
- 12 oz pasta: I've found that spaghetti or fettuccine lets the sauce cling beautifully, but penne works great if you prefer something with more heft to catch every drop
- 2 large red bell peppers: Look for peppers that feel heavy and have smooth, unblemished skins since these will be the star of your sauce
- 1 cup heavy cream: Room temperature cream incorporates more smoothly into the blended peppers, preventing any unwanted separation
- 1 clove garlic: Fresh minced garlic adds just enough background warmth without overpowering the sweet roasted peppers
- 1 tbsp olive oil: A good quality extra virgin olive oil makes a noticeable difference in the final sauce depth
- 1/2 tsp salt and 1/4 tsp black pepper: Season as you go and taste at the end since the burrata will add some salinity
- 1/4 tsp red pepper flakes: Optional but highly recommended if you enjoy that gentle heat that balances the creaminess
- 2 balls burrata cheese: Let these come to room temperature while you cook so they're beautifully creamy when torn over the hot pasta
- Fresh basil leaves: Tear these by hand just before serving to release their aromatic oils
- Parmesan cheese: Optional but adds a lovely salty finish if you're not serving to anyone avoiding dairy
Instructions
- Roast the red bell peppers:
- Place them directly on a baking sheet at 400°F for 25 to 30 minutes, turning occasionally until the skins are completely charred and blistered on all sides.
- Steam and peel the peppers:
- Transfer the hot peppers to a bowl and cover tightly with foil for 10 minutes so the steam loosens the skins, then peel away the charred exterior and remove all seeds and membranes.
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until al dente, reserving about half a cup of pasta water before draining.
- Blend the sauce:
- Combine the roasted peppers, heavy cream, garlic, salt, pepper, and red pepper flakes in a blender and process until completely smooth and velvety.
- Simmer the sauce:
- Heat olive oil in a large skillet over medium heat, pour in the blended sauce, and let it simmer gently for 5 minutes until slightly thickened and fragrant.
- Combine everything:
- Add the cooked pasta to the skillet and toss thoroughly to coat every strand, adding splashes of pasta water if needed for the perfect consistency.
- Assemble and serve:
- Divide the pasta among bowls, tear the burrata over each portion generously, and finish with fresh basil and Parmesan if desired.
Pin It This recipe became a regular in our rotation after my partner requested it for what feels like the hundredth time. There's something deeply satisfying about serving something so visually stunning and then watching people's faces light up with that first creamy, sweet, slightly smoky bite.
Make It Your Own
A splash of white wine added to the sauce while it simmers creates beautiful complexity and cuts through some of the richness. I've also experimented with adding sun dried tomatoes to the blender for an extra layer of concentrated flavor.
Perfect Pairings
A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully while letting the pepper flavors shine. If you prefer red, a light Chianti won't overpower the delicate sauce balance.
Storage And Reheating
The sauce actually develops deeper flavor overnight and keeps beautifully in the refrigerator for up to three days. When reheating, add a splash of cream or pasta water to restore that velvety consistency since cream based sauces can separate slightly when chilled.
- Store the pasta and sauce separately if you plan to have leftovers for the best texture
- Never refrigerate the burrata as it loses that incredible creamy texture when cold
- Reheat gently over low heat rather than microwaving to maintain the sauce's silkiness
Pin It Every time I make this now, I'm reminded that the most memorable meals often come from the simplest ingredients treated with care and patience.
Recipe FAQs
- → Can I make the red pepper sauce ahead of time?
Yes, you can prepare the roasted red pepper sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce in a skillet before tossing with freshly cooked pasta.
- → What type of pasta works best with this sauce?
Long pasta shapes like spaghetti or fettuccine coat beautifully with the creamy sauce, but shorter options like penne or rigatoni also work wonderfully. The sauce clings well to both styles, so choose your favorite shape.
- → Can I use jarred roasted red peppers instead?
Absolutely! Jarred roasted red peppers are a convenient shortcut. Drain them well before blending. They may be slightly less smoky than freshly roasted ones, but still create a delicious, velvety sauce.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the burrata is best added fresh when serving. Reheat the pasta gently on the stovetop with a splash of cream or pasta water to restore creaminess.
- → Can I freeze this dish?
The sauce itself freezes beautifully for up to 3 months. However, it's best to freeze the sauce separately without the burrata. Thaw overnight in the refrigerator and reheat with freshly cooked pasta for the best texture.
- → What can I substitute for burrata?
Fresh mozzarella torn into pieces makes a great substitute, though it's less creamy. Ricotta mixed with a little cream can also work. For a dairy-free option, try vegan mozzarella or cashew cream.