Creamy Red Pepper Pasta with Burrata & Herbs

Posted on by The Original Dish
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The simplest creamy red pepper pasta flavored with caramelized shallots, garlic, lots of woodsy herbs, balsamic vinegar, and parmesan cheese. Topped with burrata for a fresh, extra creamy finish. This pasta is so delicious and just the thing to put on your Christmas menus!

Creamy Red Pepper Pasta

I can’t think of any better Christmas pasta than this creamy red pepper pasta.

The red, green, and white colors alone make it such a festive dish to add to your holiday table. Then, of course, it’s incredibly delicious and something everyone will love alongside a main dish (I’d say this filet mignon would be ideal). And the fact that it’s really simple to make is just an added bonus.

Creamy Red Pepper Pasta

Creamy Red Pepper Pasta

The peppers start by cooking on the stovetop with lots of shallots, garlic, and herbs (my go-to holiday flavors). They’ll take just about 20 minutes to become soft and caramelized. You’ll add some vegetable stock and simmer it with the red peppers for just a few minutes. A splash of cream is the finishing touch.

The result is a really flavorful, slightly sweet, slightly tangy sauce that’s ready to be blended. The key to creating such a creamy sauce is using a high-powered blender. The power is crucial to breaking apart the ingredients and turning them into a smooth, silky-smooth sauce.

Creamy Red Pepper Pasta

Creamy Red Pepper Pasta

Once blended, you’ll toss the sauce with the pasta, parmesan, and parsley.

All plated up with torn burrata cheese over top. The burrata melts into the pasta and creates an extra layer of creaminess. It is SO good.

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Creamy Red Pepper Pasta with Burrata & Herbs

Creamy Red Pepper Pasta
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linguine tossed with a creamy red pepper sauce, topped with fresh burrata cheese & herbs

servings: 4

Ingredients

Scale
  • ¼ cup olive oil
  • 2 shallots, thinly sliced
  • 2 lbs (about 5 ea) red bell peppers, stemmed + thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • kosher salt
  • freshly cracked black pepper
  • 4 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 ½ cups vegetable stock
  • 1 lb linguine
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • ½ cup packed parsley leaves, finely chopped
  • 1 (8 oz) ball burrata cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Saute for a couple of minutes until golden. Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
  3. Cook the peppers until soft and caramelized, about 15-18 minutes, stirring often. Add the garlic and balsamic vinegar. Cook for another minute or so. Add the vegetable stock. Bring to a simmer and cook over medium-low heat for 5 minutes.
  4. Meanwhile, drop the linguine. Stir well and cook for 1 minute less than the package’s instructions. Remove the herb stems from the sauce and stir in the cream. Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
  5. Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt. Lastly, stir in the parsley.
  6. Plate the pasta with the burrata cheese torn over top. Drizzle with a little olive oil, top with more parmesan, freshly cracked black pepper, and any extra herbs you have on hand.

Creamy Red Pepper Pasta

200 thoughts on “Creamy Red Pepper Pasta with Burrata & Herbs”

  1. I’ve made this twice since it was posted and it’s AMAZING. I top with some Maldon salt and it’s simply perfection- creamy and decadent!

    Reply

  5. HI, is the cream in or out? didnt see it listed in the steps…I assume it goes in at end before finishing cooking sauce- before the blender?

    Reply

    1. H Terah,

      I’m currently making this now and I realized it doesn’t say when to add the cream. Did you make this? When do you add the cream?

      Happy Holidays!
      Ryan

      Reply

  53. This recipe looks amazing!! Thank you for the great giveaways this week! Have a wonderful holiday season! Fingers crossed to win the Vitamix!!

    Reply

  59. Making for our safe Corona free Saturday dinner with family. Now I need to find a good dessert and wine to pair with it.?

    Reply

  72. The recipe looks amazing, but I can’t do red pepper (green or yellow either). What would you suggest that I substitute for it?
    BTW, this giveaway is just in time, my blender broke and I’m using a 20+ yr. old emerson blender. FYI, you can’t use a food processor instead of a blender. What a mess!! Oh, yeah, I’d love a Vitamix!

    Reply

  80. Looks amazing!! cannot wait to make it for dinner tonight and hopefully again in the future with a new blender. Happy holidays ?

    Reply

  83. That sounds so delicious! Simple ingredients. I want to run out right now and get everything to make this. Having a Vitamix would be great with my goal of eating healthier and cleaner.

    Reply

  85. What a satisfying dish, I just happen to have some burrata in the frig. The vitamix would make a lovely Christmas present for my daughter! Merry Christmas!

    Reply

  86. Wow, this dish looks delicious! I love how straightforward the recipe is. I also love that all the veggies and herbs in the recipe are things I grow in my garden!! I absolutely LOVE burrata or Bufala mozzarella on a big bowl of pasta. This dish sounds lovely; I can’t wait to try it!

    Reply

  89. This reminds me of an eggplant butternut squash pasta sauce. I’m here for the blender. Thank you btw for this opportunity

    Reply

  130. Can’t wait to make this – looks amazing! We always do an Italian feast for Christmas. I’ll need to add this to the menu!

    Reply

  155. Didn’t think it was possible to combine this many of my favorite things into a single recipe but you did it! Yum! Can’t wait to try!

    Reply

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