Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 1 (12 ounce) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil, plus extra for serving
- 1 (8 ounce) ball fresh burrata cheese
- 1/4 cup fresh basil leaves, roughly chopped
- 1 teaspoon kosher salt, plus more for pasta water
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Step 2: While the pasta cooks, prepare the sauce base. In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Step 3: Pour the sautéed garlic and oil, the drained roasted red peppers, heavy cream, and kosher salt into a blender or food processor. Blend until the sauce is completely smooth and creamy. Taste and adjust seasoning as necessary.
- Step 4: Return the drained pasta to the empty pot. Pour the red pepper sauce over the pasta and toss until fully coated. If the sauce is too thick, gradually stir in 1/4 to 1/2 cup of the reserved pasta water until the desired creaminess is reached.
- Step 5: Divide the pasta among serving bowls. Place a generous spoonful or a torn piece of burrata cheese on top of each serving. Garnish immediately with the fresh chopped basil and a drizzle of extra virgin olive oil before serving.
Notes
- Since the burrata and fresh basil are vital to the final texture and flavor, store leftover sauced pasta separately from any remaining burrata or herbs, as the cheese will lose its structure when refrigerated.
- When reheating leftovers, use a small amount of milk or stock and very gentle heat on the stovetop; direct microwave heating may cause the cream sauce to separate or become oily.
- Enhance the richness of the red pepper sauce by serving this pasta alongside a bright, acidic side salad dressed with vinaigrette, or pair it with a light, crisp Pinot Grigio.
- For the smoothest, deepest flavor base, ensure the garlic is sautéed for only about 60 seconds to infuse the oil fully before blending; this prevents bitterness and must happen while the pasta boils to keep the overall cook time efficient.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American