Pin It The first time I made this red pepper sauce, I stood in my kitchen completely mesmerized by the color alone, that brilliant sunset orange pouring into the pan. My roommate walked in and actually asked if I'd ordered takeout from the Italian place down the street, which I took as the highest possible compliment. Now it's become my secret weapon for nights when I want dinner to feel like an occasion without actually putting in restaurant-level effort.
Last summer I served this at a patio dinner, and everyone went quiet for that first bite, then someone literally said 'wait, did you make this?' I love how the sweetness of the peppers balances with that hit of cream, and how tearing the burrata on top feels so satisfying and restaurant-style. My friend who claims to hate creamy sauces actually went back for seconds.
Ingredients
- 12 oz pasta: Long noodles like fettuccine catch the sauce beautifully, but I've used penne in a pinch and it still works wonderfully
- 2 large red bell peppers: The deeper red they are, the sweeter and more flavorful your sauce will be
- 1 cup heavy cream: This creates that velvety restaurant texture, though half-and-half works if you want something lighter
- 1 clove garlic, minced: Just one is perfect so it doesn't overpower the sweet peppers
- 1 tbsp olive oil: Use a nice one here since it's one of the few ingredients
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust to taste, but the peppers need proper seasoning to really shine
- 1/4 tsp red pepper flakes: Totally optional, but I love that subtle warmth that cuts through the cream
- 2 balls burrata: Fresh mozzarella works, but burrata's creamy center is what makes this dish feel truly special
- Fresh basil leaves: Don't skip these, they add a bright, fresh contrast to the rich sauce
Instructions
- Roast the peppers:
- Crank your oven to 400°F, place those red peppers directly on a baking sheet, and let them roast for 25 to 30 minutes, turning them now and then until the skins are nicely charred and blistered. Pull them out, tent the pan with foil, and let them cool completely before slipping off those blackened skins and removing the seeds.
- Cook the pasta:
- Get a big pot of salted water boiling and cook your pasta until it's perfectly al dente, then drain it and set it aside. I always save a splash of pasta water just in case I need to loosen the sauce later.
- Blend the sauce:
- Toss those gorgeous roasted peppers into a blender with the heavy cream, garlic, salt, pepper, and red pepper flakes if you're using them, then blend until everything is silky smooth and vibrantly orange.
- Simmer the sauce:
- Heat your olive oil in a large skillet over medium heat, pour in that beautiful red pepper sauce, and let it gently simmer for about 5 minutes while stirring occasionally until it's slightly thickened and coating the back of a spoon.
- Combine everything:
- Add your cooked pasta right into the skillet with the sauce and toss it thoroughly until every strand is coated in that creamy orange goodness. If it seems too thick, that's when you can splash in a little pasta water.
- Add the finishing touches:
- Divide the pasta among bowls, tear the burrata into pieces and arrange it generously on top, then scatter with fresh basil leaves and Parmesan if you're feeling extra. Serve right away while that burrata is still warm and gooey.
Pin It This recipe has become my go-to when I want to make someone feel special through food. There's something about tearing that burrata on top that makes even a Tuesday night feel like a celebration.
Make It Your Own
Sometimes I'll add a splash of white wine to the sauce while it simmers, which gives it a little brightness and sophistication. A handful of spinach thrown in at the end wilts beautifully and makes you feel slightly virtuous about eating all that creamy pasta.
Pairing Suggestions
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly, though I've also served this with a light-bodied red when I wanted something more comforting. A simple green salad with a vinaigrette on the side balances everything nicely.
Storage and Leftovers
The sauce actually keeps beautifully in the fridge for up to 3 days and reheats without separating, which surprised me the first time I made it for meal prep. I usually store the sauce separately from the pasta and toss them together when reheating for the best texture.
- If you're planning to make this ahead, don't add the burrata until serving
- The sauce freezes well for up to a month if you want to double the batch
- Leftover pasta reheats best with a splash of cream or pasta water
Pin It I hope this recipe becomes one of those you keep coming back to, the kind that feels like a hug on a plate and makes your kitchen smell absolutely incredible.
Recipe FAQs
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly. Drain them thoroughly before blending to prevent thinning the sauce. You'll need about 1 cup of jarred peppers to equal 2 large fresh ones.
- → What pasta shapes work best with this sauce?
The creamy sauce clings beautifully to spaghetti, fettuccine, or penne. Short pasta like rigatoni or fusilli also captures the sauce well in their ridges and tubes.
- → How do I store and reheat leftovers?
Store pasta and sauce separately in airtight containers for up to 3 days. Reheat sauce gently over low heat, adding a splash of cream if needed. Warm pasta separately, then combine.
- → Can I make the sauce ahead of time?
Absolutely. The sauce keeps well in the refrigerator for 3-4 days or freezes for up to 3 months. Thaw frozen sauce overnight in the fridge before reheating.
- → What can I substitute for burrata?
Fresh mozzarella works well, though it's less creamy. Ricotta salata offers a salty crumble, or try goat cheese for tangy contrast. Cream cheese thinned with milk also creates richness.
- → How can I add more protein to this dish?
Grilled chicken, pan-seared shrimp, or roasted chickpeas complement the flavors beautifully. Browned Italian sausage or pancetta would also pair nicely with the sweet peppers.