Ingredients
Scale
- 1 jar (12 oz) roasted red peppers, drained (reserve 1 whole pepper)
- 1/3 cup toasted nuts/seeds (walnuts, pumpkin seeds, etc.)
- 1 tablespoon tomato paste
- 2 cloves garlic, smashed
- 1/4 cup fresh basil, oregano, or parsley
- 1/2 cup extra-virgin olive oil (use oil from sun-dried tomatoes if preferred)
- 1 tablespoon apple cider or champagne vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 3/4 teaspoon cayenne pepper
- 2 tablespoons salted butter
- 1 pound short cut pasta
- Kosher salt and black pepper to taste
- 1/2 cup oil-packed sun-dried tomatoes, sliced
- 1 cup grated Parmesan
- 1 cup fresh basil or mixed Italian herbs, chopped
- Chili flakes (optional)
- Burrata cheese balls, at room temperature
Instructions
- Make the Red Pepper Sauce: Blend roasted red peppers (reserve 1), toasted nuts, tomato paste, garlic, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and salt until smooth.
- Cook the Pasta in the Sauce: Heat butter in a large pot. Add red pepper sauce and 3 1/2 cups water. Bring to boil, add pasta, season with salt, cook 8–12 minutes until al dente. Add more water if needed.
- Finish the Pasta: Slice reserved red pepper and stir into cooked pasta with sun-dried tomatoes, Parmesan, and chopped herbs. Toss until creamy.
- Serve with Burrata: Arrange burrata balls in a serving bowl. Pour pasta over burrata and gently toss to melt the cheese. Top with extra Parmesan, herbs, and chili flakes if desired. Serve warm.
Notes
- Use your favorite short pasta; penne, rigatoni, or fusilli work well.
- Adjust cayenne pepper to taste for mild or spicy heat.
- Leftovers keep well in the fridge for 2-3 days; reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Italian
- Diet: Vegetarian