Description
A delicious and creamy pasta dish made with roasted red peppers, burrata cheese, and fresh herbs.
Ingredients
Scale
- 1 jar (12-ounce) roasted red peppers, drained
- 1/3 cup toasted nuts/seeds, walnuts, pumpkin, etc.
- 1 tablespoon tomato paste
- 2 cloves garlic, smashed
- 1/4 cup fresh basil, oregano, or parsley
- 1/2 cup extra-virgin olive oil (I use the oil from the sun-dried tomatoes)
- 1 tablespoon apple cider or champagne vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 1/2–1 teaspoon cayenne pepper
- 2 tablespoons salted butter
- 1 pound short cut pasta
- kosher salt and black pepper
- 1/2 cup oil packed sun-dried tomatoes, sliced
- 1 cup grated parmesan
- 1 cup fresh basil or mixed Italian herbs, chopped
- chili flakes
- 2 or 3 balls burrata cheese, at room temperature
Instructions
- To make the red pepper sauce, in a blender or food processor, combine the red peppers, reserving 1 whole pepper or about 1/3 of the jar for later, walnuts, tomato paste, garlic, herbs, olive oil, vinegar, honey, paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute.
- Set a large pot with sides over medium-high heat. Add the butter, red pepper sauce, and 3 1/2 cups water.
- Bring to a boil, add the pasta, season with salt, and cook, stirring often, until the pasta is al dente, 8-12 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook.
- Slice the reserved red pepper and stir in the pasta, sun-dried tomatoes, parmesan, and herbs. Toss until very creamy.
- Arrange the burrata in a serving bowl, pour the hot pasta and sauce over the burrata, then gently toss to allow the burrata to melt into the pasta.
- Serve the pasta topped with fresh parmesan and herbs. Enjoy!
Notes
- This dish can be customized with different herbs or vegetables based on your preference.
- Feel free to adjust the level of spiciness by modifying the cayenne pepper and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg