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
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.