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Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt Recipe

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Introduction

This Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata is the perfect blend of smoky, creamy, and herby flavors. The roasted red pepper sauce, paired with tangy sun-dried tomatoes and a luscious burrata melt, makes for an irresistible dish that’s both elegant and comforting.

Whether it’s a cozy dinner at home or an impressive dish for guests, this recipe promises satisfaction in every bite.

Ingredients

For the Sauce:

  • 1 jar (12 oz) roasted red peppers, drained (reserve 1 whole pepper)
  • 1 cup toasted nuts/seeds (e.g., walnuts or pumpkin seeds)
  • 1 tablespoon tomato paste
  • 2 cloves garlic, smashed
  • 1 cup fresh herbs (basil, oregano, or parsley)
  • 1 cup extra-virgin olive oil (or oil from sun-dried tomatoes)
  • 1 tablespoon apple cider or champagne vinegar
  • 2 teaspoons honey
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste

For the Pasta:

  • 2 tablespoons salted butter
  • 1 pound short-cut pasta (e.g., penne or rigatoni)
  • 1 cup oil-packed sun-dried tomatoes, sliced
  • 1 cup grated Parmesan cheese
  • 1 cup fresh basil or mixed Italian herbs, chopped
  • Chili flakes (optional)
  • Burrata cheese balls (room temperature)

Directions

1. Make the Red Pepper Sauce:

  1. In a blender or food processor, combine roasted red peppers (reserving one), toasted nuts, tomato paste, garlic, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and salt.
  2. Blend until smooth and creamy, about 1 minute.

2. Cook the Pasta in the Sauce:

  1. In a large pot, heat 2 tablespoons butter over medium-high heat.
  2. Add the prepared red pepper sauce and 3 1/2 cups water, bringing the mixture to a boil.
  3. Stir in the pasta and season with salt. Cook, stirring frequently, for 8-12 minutes, or until the pasta is al dente.
    • Pro Tip: Add more water if necessary to ensure the pasta cooks fully without sticking.

3. Finish the Pasta:

  1. Thinly slice the reserved roasted red pepper.
  2. Stir the sliced pepper, sun-dried tomatoes, Parmesan cheese, and fresh herbs into the pasta. Toss until the pasta is coated in a rich, creamy sauce.

4. Serve with Burrata:

  1. Place burrata cheese balls in a serving bowl or plate.
  2. Pour the hot pasta and sauce over the burrata. Gently toss to allow the burrata to melt into the pasta, creating a velvety texture.
  3. Garnish with extra Parmesan, fresh herbs, and chili flakes if desired.

Pro Tips for Success

  • Use Fresh Herbs: Basil and parsley elevate the flavor of the sauce.
  • Don’t Overcook the Pasta: Cooking it al dente ensures the perfect texture.
  • Room-Temperature Burrata: This allows the cheese to melt effortlessly into the hot pasta.

Nutrition Information (Per Serving):

  • Calories: ~650 kcal
  • Protein: ~22 g
  • Carbohydrates: ~58 g
  • Fat: ~40 g
  • Fiber: ~5 g

FAQs

1. Can I make this dish ahead of time?

The red pepper sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Assemble and serve fresh for the best experience.

2. Can I substitute the burrata?

If burrata isn’t available, fresh mozzarella or a dollop of ricotta works well.

3. What type of nuts should I use?

Walnuts or pumpkin seeds provide a great texture and flavor, but almonds or cashews are excellent substitutes.

Conclusion

This Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt is a showstopper, combining vibrant flavors and creamy indulgence. Serve it with a glass of your favorite wine and a crisp green salad for a complete gourmet experience.

Don’t forget to share your experience with this recipe in the comments below!

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