Roasted Red Pepper Pasta
Switch out that marinara on pasta night for a rich, creamy roasted red pepper sauce and top it off with fresh burrata.
Ingredients
- 1 lb fettuccine of pappardelle
- 2 tbsp olive oil
- ½ cup diced white onion
- 3-4 whole garlic cloves
- 16 oz jarred roasted red peppers drained
- 14.5 oz diced tomatoes drained
- 1½ cups heavy cream
- ⅓ cup parmesan
- salt and pepper
- 8 oz burrata
- ¼ cup fresh basil
Instructions
- Cook dried pasta in salted boiling water according to package directions or cook fresh pasta for 1-2 minutes
- Meanwhile, heat oil in a large saucepan over medium heat. Add onions and garlic cloves and saute 3-4 minutes or until onions are translucent.
- Add in peppers, tomatoes, and heavy cream. Bring to a simmer and cook for 10 minutes.
- Carefully pour the cream/pepper mixture into a blender or food processor and blend until smooth.
- Pour the sauce back in the pan and add cheese and salt and pepper to taste. Simmer an additional 5 minutes
- Ladle in pasta and toss to coat. Top with torn burrata and basil leaves and serve.