Red Pepper Cream Pasta with Burrata

Ingredients

• 250 g pasta (rigatoni or penne type)
• 200 g roasted red peppers (jarred, drained)
• 3 garlic (cloves, roasted or confit)
• 2 tbsp cream cheese (Philadelphia style)
• 30 g parmesan (freshly grated)
• 0.5 cup pasta water (reserved from the pot)
• salt (to taste)
• black pepper (to taste)
• 1 pinch red pepper flakes (optional)
• 1 burrata (whole ball for serving)
• fresh basil (for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

2. 2

   While the pasta is cooking, place the roasted red peppers, garlic cloves, cream cheese, and parmesan in a blender.

3. 3

   Blend the mixture until you achieve a perfectly smooth and homogeneous sauce.

4. 4

   Before draining the pasta, reserve about half a cup of the starchy cooking water.

5. 5

   Drain the pasta and return it to the pot or a large skillet over low heat.

6. 6

   Pour the blended pepper sauce over the pasta.

7. 7

   Gradually add the reserved cooking water while stirring to thin out the sauce and make it beautifully creamy.

8. 8

   Season with salt, pepper, and a pinch of red pepper flakes to taste.

9. 9

   Serve the pasta in shallow bowls. Place the fresh burrata in the center (or half per person) and gently tear it open.

10. 10

    Garnish with fresh basil leaves and a drizzle of olive oil if desired before enjoying.

Notes

If you don't have confit garlic, you can sauté fresh minced garlic in a bit of olive oil before adding the blended sauce to the pan.

Nutrition per serving

• main course
• pasta
• vegetarian
• quick dinner
• Italian
• creamy