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!
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.
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.
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.Print
Creamy Red Pepper Pasta with Burrata & Herbs
linguine tossed with a creamy red pepper sauce, topped with fresh burrata cheese & herbs
- 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
- Bring a large pot of salted water to a boil.
- 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.
- 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.
- 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.
- 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.
- 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.