The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you love quick pasta dishes that taste super fancy but are secretly really easy, this one’s for you. My Roasted Red Pepper and Burrata Pasta is cheesy, cozy, and packed with flavor. It comes together in about 15 minutes no joke. The roasted peppers give the sauce a sweet and smoky flavor, and the burrata? Oh wow. It melts into the sauce and makes everything creamy and dreamy.
Method
1. Boil the Pasta
Start by bringing a medium pot of salted water to a boil. Add your favorite pasta shape about half a box and cook it according to the package instructions until it’s just al dente. While the pasta is boiling, scoop out about ½ cup of the starchy pasta water and set it aside. This salty water will help loosen the sauce later if needed. Once the pasta is cooked, drain it and set it aside.
2. Make the Sauce
While the pasta is cooking, it’s time to make the roasted red pepper sauce. In a blender or food processor, add the roasted red and yellow peppers (use the whole 12 oz jar, including any oil), half a small onion (roughly chopped), a handful of fresh basil, and 2 tablespoons of olive oil. Then add the spices ½ teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper. Blend everything together until the mixture is smooth, creamy, and a little bit thick. This will be the base of your sauce.
3. Sauté the Garlic
In a large sauté pan, melt 2 tablespoons of butter over medium-low heat. Once the butter has melted, add the minced garlic and cook it gently until it becomes fragrant this takes about 30 seconds to 1 minute. Be careful not to let the garlic brown, or it may turn bitter.
4. Heat the Sauce
After the garlic has released its aroma, pour the blended pepper mixture directly into the sauté pan. Stir to combine the garlic and the sauce evenly. Let the sauce simmer for about 3 to 4 minutes so it can warm through and the flavors can blend together. Stir occasionally so nothing sticks to the bottom of the pan.
5. Mix with Pasta
Now it’s time to bring it all together. Add the drained pasta into the pan with the warm sauce. Use a wooden spoon or spatula to toss the pasta gently, making sure every piece is coated in the creamy pepper mixture. If the sauce feels too thick or dry, add a splash of the reserved pasta water, one tablespoon at a time, until the consistency feels right smooth and silky but not watery.
6. Add the Burrata
Lower the heat to the lowest setting and gently tear the burrata into a few pieces. Add the pieces directly into the pasta and sauce. Stir slowly and carefully, letting the cheese melt naturally into the dish. It should blend into the sauce and make everything extra creamy. Don’t rush this part just give it a minute or two and stir gently until everything looks rich and smooth.
7. Taste and Serve
Once the burrata has melted, taste the pasta and add salt if needed. Turn off the heat and transfer the pasta to serving bowls while it’s still hot and gooey. The result should be creamy, cozy, and packed with flavor in every bite.
Necessary Tools
- Medium pot (for pasta)
- Large sauté pan
- Blender or food processor
- Knife and cutting board
- Measuring spoons
- Wooden spoon or spatula
Roasted Red Pepper And Burrata Pasta
Cuisine: ItalianDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
½ box of pasta (any shape you like!)
12 oz jar of roasted red and yellow peppers (I used @centofinefoods)
½ small onion
A handful of fresh basil
2 tbsp olive oil
½ tsp paprika
½ tsp black pepper
½ tsp garlic powder
¼ tsp cayenne pepper (for a little kick!)
Salt to taste
2 tbsp butter
2 garlic cloves, minced
1 ball of burrata (8 oz)
A splash of reserved pasta water
Directions
- Boil the pasta. Cook it just like the box says. Be sure to scoop out a bit of salty pasta water before draining.
- Make the sauce. While the pasta cooks, add the roasted peppers, onion, basil, olive oil, paprika, garlic powder, cayenne, and black pepper to a blender. Blend until smooth and creamy.
- Sauté the garlic. Melt the butter in a large pan over medium-low heat. Add the minced garlic and cook until it smells amazing (about 1 minute).
- Heat the sauce. Pour in the blended pepper mixture. Stir and let it warm up for a few minutes.
- Mix with pasta. Add the drained pasta to the pan and toss it with the sauce. If it’s too thick, stir in a bit of that saved pasta water.
- Add the cheese. Lower the heat and gently stir in the burrata. Let it melt into the sauce it turns everything super creamy.
- Taste and serve. Add salt if you need it, and serve warm!
Notes
- Don’t burn the garlic! Cook it on low heat until just fragrant.
- Be careful blending hot ingredients let them cool slightly if needed.
- Add the burrata at the end and keep the heat low so it melts gently and doesn’t curdle.
- Don’t skip saving pasta water it helps make the sauce silky.
Serving Suggestions
- I love this pasta with a side of garlic bread or a green salad.
- Add roasted veggies on top like zucchini or mushrooms.
- Sprinkle some extra black pepper or chili flakes for a spicy finish.
Fun Fact
Burrata is a soft Italian cheese made from mozzarella and cream. When you cut into it, it’s gooey and rich on the inside. It makes pasta feel extra special with almost no effort!
Conclusion
This Roasted Red Pepper and Burrata Pasta is one of those recipes I keep coming back to. It’s quick, full of flavor, and feels restaurant-level with just a handful of ingredients. Whether it’s a busy weeknight or a lazy weekend dinner, this pasta totally delivers.
