Creamy Roasted Red Pepper Pasta with Burrata

Name: Creamy Roasted Red Pepper Pasta with Burrata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb rigatoni pasta; 2 large red bell peppers; 1 large shallot; 8 cloves garlic; 1/4 cup fresh parsley; 1 tbsp fresh thyme; 1/4 cup fresh basil; 2 tbsp olive oil, plus more for drizzling; salt, to taste; black pepper, to taste; 2 tbsp tomato paste; 1/2 tsp red pepper flakes, plus more for garnish; 1 cup vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese, plus more for serving; 2 balls burrata

This creamy roasted red pepper pasta features a smooth, homemade sauce made from charred peppers and fresh herbs, finished with creamy burrata cheese for an elegant yet simple weeknight meal.

🌍Italian-American 🏷️Creamy pasta 🏷️Red pepper pasta 🏷️Burrata 🏷️Pasta Rigatoni

🏷️

🏷️Italian

-0:00

tinekeyoungeronTikTok

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1 lb rigatoni pasta
2 large red bell peppers
1 large shallot
8 cloves garlic
1/4 cup fresh parsley
1 tbsp fresh thyme
1/4 cup fresh basil
2 tbsp olive oil, plus more for drizzling
salt, to taste
black pepper, to taste
2 tbsp tomato paste
1/2 tsp red pepper flakes, plus more for garnish
1 cup vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
2 balls burrata

16 Ingredients

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Instructions

1
Cook pasta according to package directions. Drain and set aside.
2
Dice the red bell peppers and shallot. Mince the garlic. Chop the fresh parsley, thyme, and basil.
3
Heat olive oil in a large pan over medium heat.
4
Add the diced peppers and shallots to the pan and sauté until softened, about 5-7 minutes. Season with salt and pepper.
5
Add the minced garlic and cook for another minute until fragrant.
6
Stir in the chopped thyme and basil.
7
Add the tomato paste and red pepper flakes, and stir to combine. Cook for 1-2 minutes.
8
Pour in the vegetable broth, stir, and bring to a simmer.
9
Carefully transfer the mixture to a blender and blend until completely smooth.
10
Return the blended sauce to the pan over low heat.
11
Stir in the heavy cream, chopped parsley, and grated Parmesan cheese until the cheese is melted and the sauce is creamy.
12
Taste the sauce and adjust seasoning with more salt and pepper if needed.
13
Add the cooked pasta to the sauce and toss to coat everything evenly.
14
Serve the pasta in bowls. Top each with a ball of burrata, a drizzle of olive oil, a sprinkle of red pepper flakes, and extra grated Parmesan cheese.

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Tips & Notes

Pro tips

Char the red peppers directly over a gas flame or under a broiler for deeper, smoky flavor; don't skip this step as it transforms the peppers completely.
Blend the cooled roasted peppers with shallot and garlic until completely smooth for a silky sauce—lumpy sauce won't coat the pasta evenly.
Add pasta water (starchy liquid) to the sauce before tossing; it emulsifies and helps the sauce cling to rigatoni without needing cream.
Tear burrata gently and add it to hot pasta off heat so it melts slightly into creamy pockets; overmixing breaks the texture.

Substitutions

Rigatoni → penne, fusilli, or linguine (adjust cooking time slightly for thinner shapes)
Fresh basil → fresh oregano or mint (1/4 cup) for a different herb profile
Burrata → fresh mozzarella balls, whipped ricotta, or stracciatella (creamier texture)
Shallot → sweet onion or 3 additional garlic cloves (shallot adds mild sweetness)

Storage & make-ahead

Store cooled pasta separately from sauce in airtight containers for up to 3 days. Reheat sauce gently with pasta water; add fresh burrata just before serving.

Common Questions

Can I use jarred roasted red peppers instead of roasting my own?

Yes. Use 2 cups jarred roasted red peppers (drained well) to skip roasting. Flavor will be milder but still delicious and saves 20 minutes.

What if I can't find burrata cheese?

Substitute fresh mozzarella, ricotta dollops, or creamy goat cheese. Burrata adds creaminess when warm sauce hits it, so choose a cheese that softens easily.

Can I make the sauce ahead?

Yes. Blend the roasted pepper mixture and refrigerate up to 3 days. Reheat gently on the stove with a splash of pasta water before tossing with hot pasta.