Description

This Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata is the ultimate creamy comfort meal made in one skillet. Roasted red peppers and sun-dried tomatoes blend into a velvety sauce enriched with cream and Parmesan, then tossed with al dente pasta. A ball of burrata melts luxuriously into the hot noodles, adding unmatched creaminess. Finished with fresh basil and black pepper, it’s an effortless dish with gourmet results—perfect for cozy weeknights or elegant entertaining.

Ingredients

Scale

For the Sauce:

1 tablespoon olive oil
2 garlic cloves, minced
1 small shallot, finely chopped
½ cup sun-dried tomatoes (packed in oil), drained and chopped
1 roasted red bell pepper (jarred or homemade), chopped
½ teaspoon red pepper flakes (optional, for heat)
½ teaspoon smoked paprika
Salt and black pepper, to taste
½ cup heavy cream
¼ cup grated Parmesan cheese
¼ cup pasta water (reserved from cooking)

For the Pasta:

12 oz pasta (such as fettuccine, rigatoni, or penne)
Salt, for boiling water

For Serving:

1 ball fresh burrata cheese
Fresh basil leaves, torn
Extra Parmesan, for garnish
Cracked black pepper

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the rest and set aside.

In a skillet over medium heat, warm olive oil. Add garlic and shallot, sautéing until softened, about 2–3 minutes.

Stir in sun-dried tomatoes, roasted red pepper, red pepper flakes (if using), smoked paprika, salt, and black pepper. Cook for 2–3 minutes to blend the flavors.

Transfer the mixture to a blender or use an immersion blender. Add heavy cream and Parmesan cheese, then blend until smooth and silky. Add reserved pasta water to thin the sauce slightly if needed.

Return the sauce to the pan and warm over low heat. Toss in the cooked pasta and stir to coat evenly.

Transfer to serving bowls. Gently tear the burrata over the warm pasta so it begins to melt.

Top with fresh basil, extra Parmesan, and a few cracks of black pepper. Serve immediately.

Notes

Always reserve pasta water—it’s key for a smooth sauce.
Add burrata right before serving so it melts but doesn’t overcook.
Blend the sauce thoroughly for the silkiest texture.
Make it spicy by increasing red pepper flakes.
Want extra veggies? Add sautéed spinach or mushrooms before tossing the pasta.
Burrata can be substituted with fresh mozzarella in a pinch, but the texture will differ.