Roasted Red Pepper Rigatoni with Burrata Cream Sauce

Roasted Red Pepper Rigatoni with Burrata Cream Sauce is a rich, creamy, and flavorful pasta dish that brings together sweet roasted red peppers, tender rigatoni, garlic, and a luxurious burrata cheese sauce. The roasted peppers add a smoky sweetness, while the creamy burrata creates a silky texture that coats every piece of pasta. This comforting Italian-inspired recipe is perfect for family dinners, special occasions, or whenever you want a restaurant-quality meal at home.

Recipe Information

• Prep Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Servings: 4

• Course: Main Course

• Cuisine: Italian

• Cooking Method: Stovetop

Ingredients

For the Pasta

• 12 ounces rigatoni pasta

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ cup reserved pasta water

For the Roasted Red Pepper Sauce

• 2 large red bell peppers

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ½ small yellow onion, chopped

• ½ cup heavy cream

• ¼ cup grated Parmesan cheese

• ½ teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

For the Burrata Cream Topping

• 2 balls fresh burrata cheese (about 4 ounces each)

• 1 tablespoon heavy cream

• 2 tablespoons fresh basil, chopped

• 1 tablespoon grated Parmesan cheese

• 1 teaspoon olive oil

Instructions

Step 1: Roast the Red Peppers

Preheat your oven to 425°F (220°C). Wash and dry the red bell peppers. Cut them in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.

Roast for 20–25 minutes until the skins become blistered and slightly charred.

Step 2: Steam and Peel the Peppers

Remove the roasted peppers from the oven and transfer them to a covered bowl. Let them steam for approximately 10 minutes. Once cool enough to handle, peel away the loosened skins and roughly chop the peppers.

Step 3: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually 10–12 minutes.

Reserve ½ cup of pasta water before draining. Set the pasta aside.

Step 4: Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.

Add the minced garlic and cook for another 30–45 seconds until fragrant.

Step 5: Blend the Roasted Pepper Sauce

Place the roasted red peppers, sautéed onion, and garlic into a blender. Add the heavy cream, Italian seasoning, salt, black pepper, and red pepper flakes if using.

Blend until completely smooth and creamy.

Step 6: Simmer the Sauce

Pour the blended roasted red pepper mixture back into the skillet. Cook over medium-low heat for approximately 4–5 minutes, stirring occasionally.

Add the grated Parmesan cheese and stir until melted. Adjust the seasoning to taste.

Step 7: Add the Rigatoni

Add the drained rigatoni to the skillet. Toss gently until every piece of pasta is coated with the roasted red pepper sauce.

Add a little reserved pasta water if the sauce is too thick. Stir until the sauce becomes smooth and glossy.

Step 8: Prepare the Burrata Cream

In a small bowl, gently tear one ball of burrata into pieces. Combine it with 1 tablespoon of heavy cream and mix until creamy. Burrata’s soft center will help create a rich, luxurious topping.

Step 9: Assemble the Pasta

Transfer the sauced rigatoni to a large serving bowl or individual plates. Spoon the burrata cream over the pasta.

Tear the remaining burrata into pieces and arrange them on top.

Step 10: Garnish and Serve

Finish with fresh basil, grated Parmesan, and a drizzle of olive oil. Serve immediately while the pasta is warm and the burrata is soft and creamy.

Questions and Answers (Q&A)

Q1: What is burrata cheese?

Burrata is a fresh Italian cheese with a delicate mozzarella outer shell and a soft, creamy center made with cream and cheese curds. It adds a rich and luxurious texture to pasta dishes.

Q2: Can I use jarred roasted red peppers instead of fresh peppers?

Yes! Jarred roasted red peppers are a convenient alternative. Use approximately 1½ cups of drained roasted red peppers and skip the roasting and peeling steps.

Q3: Can I use another type of pasta instead of rigatoni?

Absolutely! Penne, ziti, fusilli, or shells work well because their shapes hold the creamy roasted red pepper sauce.

Q4: Can I make this recipe without burrata?

Yes! Fresh mozzarella, ricotta, or mascarpone can be used instead. However, burrata provides the signature creamy texture.

Q5: How do I make the sauce extra creamy?

Add a little more heavy cream or blend in an additional tablespoon of mascarpone cheese. Reserved pasta water also helps create a silky consistency.

Q6: Can I make the roasted red pepper sauce ahead of time?

Yes! Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently before adding freshly cooked pasta.

Q7: Can I add chicken to this pasta?

Definitely! Grilled or pan-seared chicken breast makes a delicious addition. Slice the cooked chicken and toss it with the rigatoni before serving.

Q8: Can I make this recipe vegetarian?

Yes! The recipe is vegetarian when made with vegetarian-friendly Parmesan and other cheeses. Check cheese labels because some varieties contain animal-derived rennet.

Q9: How can I make this dish spicy?

Increase the red pepper flakes or add a pinch of cayenne pepper to the roasted red pepper sauce.

Q10: Can I use milk instead of heavy cream?

Yes! Whole milk can be substituted, although the sauce will be thinner and less rich. For a thicker consistency, add a little extra Parmesan cheese.

Q11: Why is my roasted red pepper sauce watery?

The peppers may contain excess moisture. Drain jarred peppers thoroughly or allow freshly roasted peppers to cool and release excess liquid before blending.

Q12: What can I serve with roasted red pepper rigatoni?

Garlic bread, Caesar salad, roasted asparagus, sautéed spinach, grilled chicken, or steamed broccoli are excellent choices.

Q13: How should I store leftovers?

Transfer leftover pasta to an airtight container and refrigerate for up to 3 days. Store the burrata topping separately when possible.

Q14: Can I freeze roasted red pepper pasta sauce?

Yes! The roasted red pepper sauce can be frozen separately for up to 2–3 months. Cream-based sauces may change texture slightly after thawing, so stir well while reheating.

Q15: How do I reheat leftover rigatoni?

Place the pasta in a saucepan over low heat. Add a splash of milk, cream, or water and stir gently until warmed through. Add fresh burrata after reheating.

Q16: Can I prepare this recipe without roasting the peppers in the oven?

Yes! You can roast the peppers over a gas flame or under the oven broiler until the skins are blistered. Alternatively, use jarred roasted red peppers.

Q17: When should I add the burrata cheese?

Add the burrata just before serving. This keeps its creamy center fresh and prevents it from becoming overly melted during cooking.

Q18: Is this recipe suitable for meal prep?

Yes! Prepare the roasted red pepper sauce and pasta separately, then refrigerate them in airtight containers. Combine and reheat when ready to serve, adding fresh burrata and basil at the end.