Creamy Red Pepper Pasta with Burrata & Herbs
linguine tossed with a creamy red pepper sauce, topped with fresh burrata cheese & herbs
servings: 4
Ingredients
Scale
- 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
Instructions
- 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.