Sure, here is a recipe for Red Pepper Pasta with Burrata and Herbs:
This vibrant dish is a celebration of summer flavors. Roasted red peppers lend a touch of sweetness and smokiness to a creamy sauce, while fresh herbs and burrata cheese add a luxurious richness. Perfect for a quick and impressive weeknight meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red bell peppers | 3 large |
| Olive oil | ¼ cup |
| Shallot | 1, thinly sliced |
| Garlic cloves | 3, minced |
| Dried oregano | 1 tsp |
| Red pepper flakes (optional) | ¼ tsp |
| Heavy cream | 1 cup |
| Parmesan cheese | ½ cup, grated + additional for serving |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Pasta | 12 oz (fusilli, penne, rigatoni recommended) |
| Fresh basil leaves | ½ cup, chopped |
| Burrata cheese | 1 ball, torn |
Cooking Guide
- Preheat oven to 400°F (200°C). Slice the red peppers into thin strips, discarding the seeds and stem. Toss with 2 tablespoons olive oil and spread on a baking sheet. Roast for 20-25 minutes, or until softened and slightly charred.
- While the peppers roast, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Stir in the garlic and oregano, cook for an additional minute until fragrant.
- Add the roasted red peppers, red pepper flakes (if using), and ½ cup of water to the pan. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Stir in the heavy cream and parmesan cheese, season with salt and pepper to taste. Reduce heat and simmer for 5 minutes, until the sauce thickens slightly.
- Meanwhile, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Toss the cooked pasta with the red pepper sauce in a large serving bowl. Add a splash of reserved pasta water if needed to achieve a desired consistency.
- Gently fold in the chopped basil and torn burrata cheese. Serve immediately with additional parmesan cheese for sprinkling, if desired.
Tips
- For a vegetarian option, substitute vegetable broth for the chicken broth.
- If your red peppers are not very sweet, you can add a pinch of sugar to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the burrata cheese may become watery upon reheating, so it’s best enjoyed fresh.
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