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Ingredients for creamy red pepper pasta including linguine, roasted red peppers, burrata, heavy cream, garlic, and fresh basil.

The Best Creamy Red Pepper Pasta with Fresh Burrata

Creamy Red Pepper Pasta features perfectly al dente linguine tossed in a vibrant, velvety roasted red pepper sauce. Topped with fresh burrata, glistening olive oil, and fresh basil, this quick dinner tastes like a gourmet Italian restaurant experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Creamy Red Pepper Pasta
  • 1 lb linguine pasta 450g
  • 1 jar roasted red peppers 16 oz (450g), drained well
  • 0.5 cup heavy cream 120ml
  • 3 cloves garlic minced
  • 1 medium shallot minced (about 1/4 cup)
  • 2 tbsp olive oil 30ml, plus extra for garnish
  • 1 large fresh burrata cheese 8 oz (225g), room temperature
  • 0.25 cup fresh basil leaves torn
  • 1 tsp cracked black pepper plus kosher salt to taste

Equipment

  • 1 Large Pot For boiling the linguine.
  • 1 High-Speed Blender To purée the roasted red pepper sauce.
  • 1 Large Skillet For sautéing aromatics and tossing the pasta.

Method
 

Making the Pasta
  1. Bring a large pot of heavily salted water to a boil. Add the linguine and cook until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Sauté the minced shallot for 3-4 minutes until translucent, then add the garlic and cook for 60 seconds until fragrant.
  3. Transfer the sautéed garlic and shallot to a blender. Add the drained roasted red peppers and heavy cream. Blend until the mixture forms a vibrant, smooth sauce.
  4. Pour the sauce back into the skillet over medium-low heat. Let it simmer for 3 minutes. Add the drained linguine and toss, adding splashes of pasta water to emulsify the sauce.
  5. Divide into rustic bowls. Top with torn room-temperature burrata, a drizzle of olive oil, fresh basil leaves, and cracked black pepper.

Notes

Tip 1: Make sure to bring your burrata to room temperature 30 minutes before serving so it doesn't cool down your hot pasta.
Tip 2: Thoroughly drain and pat dry your jarred roasted red peppers to prevent a watery sauce.