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.
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.