Description
An elegant bowl of creamy pasta with roasted red peppers, burrata, and fresh herbs for a refined weeknight or dinner-party dish.
Ingredients
Scale
- 12 oz (340 g) rigatoni or penne, salt for boiling
- 2 tbsp extra-virgin olive oil
- 1 small shallot, finely minced
- 2 garlic cloves, finely minced
- 1 cup roasted red peppers, drained and roughly chopped
- 1/2 cup dry white wine or low-sodium vegetable broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tbsp unsalted butter, room temperature
- 1/2 cup reserved pasta water
- Pinch red pepper flakes (optional)
- Juice of 1/2 lemon
- Fine salt and freshly cracked black pepper
- 2 small burrata balls (about 6–8 oz total), at room temperature
- Fresh basil, parsley, and chives, finely chopped (about 2 tbsp total)
- Flaky sea salt and extra-virgin olive oil for garnish
- Toasted pine nuts (optional), for crunch
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta until just shy of al dente, about 1–2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- Heat the olive oil in a wide skillet over medium heat. Add the shallot and sweat until translucent and aromatic, about 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Add the chopped roasted red peppers and deglaze the pan with the wine or broth, scraping up any fond. Simmer 2–3 minutes until slightly reduced.
- Transfer the mixture to a blender or use an immersion blender and purée until smooth. Return to the skillet.
- Stir in the cream and let the sauce thicken until it lightly coats the back of a spoon, about 3–5 minutes. Season with salt, pepper, and red pepper flakes (if using).
- Whisk in Parmesan and room-temperature butter until silky. Add lemon juice and adjust seasoning. If the sauce is too thick, whisk in reserved pasta water a little at a time.
- Toss the drained pasta with the sauce over low heat until fully coated, about 1 minute.
- Divide among warmed plates and tear burrata over each portion so the creamy center spills out. Garnish with herbs, flaky salt, cracked black pepper, olive oil, and pine nuts if desired.
Notes
For best results, use room-temperature butter and finely chop herbs for easy incorporation into the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg