# What You’ll Need:
→ Pasta
01 - 12 oz spaghetti, fettuccine, or penne
→ Roasted Red Pepper Sauce
02 - 2 large red bell peppers
03 - 1 cup heavy cream
04 - 1 clove garlic, minced
05 - 1 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/4 tsp red pepper flakes
→ To Serve
09 - 2 balls burrata cheese (about 4 oz each)
10 - Fresh basil leaves
11 - Parmesan cheese
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Place red bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until skins are charred. Remove from oven, cover with foil, and let cool. Peel and deseed peppers once cooled.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - In a blender or food processor, combine roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes. Blend until completely smooth.
04 - Heat olive oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 5 minutes, stirring occasionally, until slightly thickened.
05 - Add cooked pasta to the skillet and toss to coat thoroughly in the creamy sauce.
06 - Divide pasta among serving bowls. Tear burrata cheese and arrange generously on top of each bowl. Garnish with fresh basil leaves and Parmesan cheese if desired. Serve immediately while the burrata is creamy and luscious.
