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Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

This is not your average pasta. It’s creamy, cozy, and wildly impressive…make it for someone and they will fall in love with you. The sauce? Unreal. And the burrata on top? Need I say more?
 
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

  • INGREDIENTS

    
3 Bell peppers, halved and deseeded


    2  Shallots

    1 Small head of garlic (top sliced off)


    2 Medium tomatoes (or 4 small tomatoes)

    2 tbsp Olive oil 


    Salt and Pepper

    ½ tsp Chili flakes

    1 cup Heavy cream


    10 oz Pasta of choice (I used conchiglie) 


    2  balls Burrata


    Fresh basil

  • INSTRUCTIONS

    1. In a baking dish, add bell peppers (skin side up), peeled shallots, garlic head (cut side up), and tomatoes. Drizzle with olive oil, season with salt, pepper, and chili flakes. Roast at 400°F for 30 minutes.
    2. Cook pasta in heavily salted boiling water. Stir right after adding to prevent sticking. Cook according to package (mine took 10 min). Drain, rinse lightly, and drizzle with olive oil. Reserve ½ cup pasta water
    3. Squeeze garlic cloves out of the skin. Add all roasted veggies and cream to a blender and blend until smooth.
    4. In the same roasting dish, combine pasta, sauce, and pasta water. Stir for a few minutes until glossy and fully coated. Taste and adjust salt.
      5. Tear burrata over the top, add fresh basil and cracked black pepper. Enjoy!

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