Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt
Recipe:
Ingredients:
- 1 jar (12 oz) roasted red peppers, drained (reserve 1 whole pepper)
- ⅓ cup toasted nuts/seeds (walnuts, pumpkin seeds, etc.)
- 1 tablespoon tomato paste
- 2 cloves garlic, smashed
- ¼ cup fresh basil, oregano, or parsley
- ½ cup extra-virgin olive oil (use the oil from the sun-dried tomatoes if preferred)
- 1 tablespoon apple cider or champagne vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- ¾ teaspoon cayenne pepper
- 2 tablespoons salted butter
- 1 pound short cut pasta
- Kosher salt and black pepper to taste
- ½ cup oil-packed sun-dried tomatoes, sliced
- 1 cup grated Parmesan
- 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 for later), toasted nuts, tomato paste, garlic, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and a generous 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 heat. Add the red pepper sauce and 3 1/2 cups of water. Bring the mixture to a boil. Add the pasta, season with salt, and cook, stirring often, for 8-12 minutes until the pasta is al dente. Do not drain the pasta water—add more water if necessary to ensure the pasta cooks fully.
Finish the Pasta:
Slice the reserved roasted red pepper and stir it into the cooked pasta along with the sun-dried tomatoes, grated Parmesan, and chopped fresh herbs. Toss the pasta until it’s very creamy.
Serve with Burrata:
Arrange the burrata balls in a serving bowl. Pour the hot pasta and sauce over the burrata and gently toss, allowing the burrata to melt into the pasta. Serve topped with additional fresh Parmesan, herbs, and chili flakes if desired. Enjoy!
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Servings:
4-6 servings
