Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt is a creamy, bright pasta that melts burrata into the sauce for a rich finish.

introduction — Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

This Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt is fast to make and full of flavor.
It shines with roasted red peppers, sun-dried tomatoes, and soft burrata for a silky sauce.

If you enjoy sun-dried tomato dishes, try this other simple recipe for a full weeknight plan: creamy chicken and sun-dried tomato spaghetti.

why make this recipe — Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

Make this Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt because it:

• Cooks fast and uses pantry items.
• Balances sweet red pepper and tangy sun-dried tomato.
• Feels fancy thanks to melted burrata, but stays easy.

how to make Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

Follow clear steps to make this Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt.
Keep a close eye on the pasta so the sauce stays creamy.

For a different take that turns sun-dried tomatoes into a warming bowl, see a soup version here: creamy sun-dried tomato and mushroom pasta soup.

Ingredients : Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

• 1 jar (12 oz) roasted red peppers, drained (reserve 1 whole pepper)
• ⅓ cup toasted nuts/seeds (walnuts, pumpkin seeds, etc.)
• 1 tablespoon tomato paste
• 2 cloves garlic, smashed
• ¼ cup fresh basil, oregano, or parsley
• ½ cup extra-virgin olive oil (or oil from the sun-dried tomatoes)
• 1 tablespoon apple cider or champagne vinegar
• 2 teaspoons honey
• 2 teaspoons smoked paprika
• ¾ teaspoon cayenne pepper
• 2 tablespoons salted butter
• 1 pound short cut pasta
• Kosher salt and black pepper to taste
• ½ cup oil-packed sun-dried tomatoes, sliced
• 1 cup grated Parmesan
• 1 cup fresh basil or mixed Italian herbs, chopped
• Chili flakes (optional)
• Burrata cheese balls, at room temperature

Directions : Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

• Make the Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers (reserving 1 pepper), toasted nuts, tomato paste, garlic, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne, and a pinch of salt. Blend until smooth, about 1 minute.
• Cook the Pasta in the Sauce: In a large pot, heat the butter over medium-high. Add the red pepper sauce and 3 1/2 cups water. Bring to a boil. Add the pasta, season with salt, and cook, stirring often, for 8–12 minutes until al dente. Do not drain the pasta water—add more water if needed so the pasta cooks fully.
• Finish the Pasta: Slice the reserved roasted red pepper and stir it into the cooked pasta with the sun-dried tomatoes, grated Parmesan, and chopped herbs. Toss until very creamy.
• Serve with Burrata: Arrange burrata balls in a serving bowl. Pour hot pasta and sauce over the burrata and gently toss, letting the burrata melt into the pasta. Top with extra Parmesan, herbs, and chili flakes if desired.

how to serve Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

Serve Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt hot so the burrata melts into the sauce.
Garnish with extra basil, cracked black pepper, and a drizzle of olive oil.

Pair this pasta with a light protein or vegetable side like a simple salad or roasted corn. You can also serve it alongside a mild fish for contrast, such as oven seared salmon with corn and tomatoes.

how to store Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

Store leftovers in an airtight container in the fridge for up to 3 days.
Keep the burrata separate if possible and add fresh burrata when reheating for the best texture.

To reheat, warm gently on the stove with a splash of water or olive oil to loosen the sauce.

tips to make Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

• Use room-temperature burrata so it melts easily when mixed with hot pasta.
• Taste and adjust salt before adding Parmesan; cheeses add salt.
• If sauce is too thick, add pasta cooking water a little at a time to reach silkiness.
• Toast nuts or seeds ahead for deeper flavor.

variation (if any) — Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

• Add cooked shredded chicken for a heartier meal.
• Swap burrata for fresh mozzarella if you prefer a firmer cheese.
• Use roasted cherry tomatoes instead of sun-dried for a fresher finish.

FAQs — Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

Q: Can I use jarred roasted red peppers from the store?
A: Yes. Use good quality jarred roasted red peppers and drain well before blending.

Q: What can I use instead of burrata?
A: Fresh mozzarella or a mix of ricotta and Parmesan works well, though burrata gives the silkiest melt.

Q: Where can I buy burrata if I need it?
A: Buy it here if you need an easy source online.

Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce and store in the fridge for up to 3 days. Heat and finish with pasta when ready.

Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

A creamy, bright pasta dish that combines roasted red peppers, sun-dried tomatoes, and soft burrata for a rich finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 700 kcal

Ingredients

  

For the Red Pepper Sauce

• 1 jar 1 jar (12 oz) roasted red peppers, drained (reserve 1 whole pepper)
• ⅓ cup ⅓ cup toasted nuts/seeds (walnuts, pumpkin seeds, etc.)
• 1 tablespoon 1 tablespoon tomato paste
• 2 cloves 2 cloves garlic, smashed
• ¼ cup ¼ cup fresh basil, oregano, or parsley
• ½ cup ½ cup extra-virgin olive oil (or oil from the sun-dried tomatoes)
• 1 tablespoon 1 tablespoon apple cider or champagne vinegar
• 2 teaspoons 2 teaspoons honey
• 2 teaspoons 2 teaspoons smoked paprika
• ¾ teaspoon ¾ teaspoon cayenne pepper
• 2 tablespoons 2 tablespoons salted butter

For the Pasta

• 1 pound 1 pound short cut pasta
• Kosher salt and black pepper to taste
• ½ cup ½ cup oil-packed sun-dried tomatoes, sliced
• 1 cup 1 cup grated Parmesan
• 1 cup 1 cup fresh basil or mixed Italian herbs, chopped
• Chili flakes (optional)
• Burrata cheese balls, at room temperature

Instructions

 

Make the Red Pepper Sauce

• In a blender or food processor, combine the roasted red peppers (reserving 1 pepper), toasted nuts, tomato paste, garlic, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne, and a pinch of salt. Blend until smooth, about 1 minute.

Cook the Pasta in the Sauce

• In a large pot, heat the butter over medium-high. Add the red pepper sauce and 3 1/2 cups water. Bring to a boil. Add the pasta, season with salt, and cook, stirring often, for 8–12 minutes until al dente. Do not drain the pasta water—add more water if needed so the pasta cooks fully.

Finish the Pasta

• Slice the reserved roasted red pepper and stir it into the cooked pasta with the sun-dried tomatoes, grated Parmesan, and chopped herbs. Toss until very creamy.

Serve with Burrata

• Arrange burrata balls in a serving bowl. Pour hot pasta and sauce over the burrata and gently toss, letting the burrata melt into the pasta. Top with extra Parmesan, herbs, and chili flakes if desired.

Notes

Use room-temperature burrata so it melts easily when mixed with hot pasta. Taste and adjust salt before adding Parmesan; cheeses add salt. If sauce is too thick, add pasta cooking water a little at a time to reach silkiness. Toast nuts or seeds ahead for deeper flavor.

Keyword Burrata, Creamy Sauce, pasta, Red Pepper, sun-dried tomatoes