Roasted Red Pepper Rigatoni with Burrata Cream Sauce

There are some pasta dishes that are simply dinner.

And then there are pasta dishes that make everyone stop talking for a minute because they’re too busy taking another bite.

This Roasted Red Pepper Rigatoni with Burrata Cream Sauce is definitely the second kind.

I first fell in love with the combination of roasted red peppers and creamy cheese because it has everything I want in a comforting pasta dish. The peppers bring sweetness and a little smoky depth, while the cream and Parmesan turn everything into the kind of silky sauce that clings to every piece of pasta.

And then there’s the burrata.

Oh, the burrata.

When you tear open that soft, creamy cheese over a bowl of hot rigatoni, the center slowly melts into the sauce. You get these little ribbons of rich, milky creaminess mixed into the roasted pepper sauce.

It feels fancy.

But the funny thing is, it really isn’t difficult to make.

I love making this on a weekend when I’m craving something comforting but still want dinner to feel a little special. It’s also one of those recipes I would happily serve to family or friends because the finished plate looks like something you ordered at a beautiful Italian restaurant.

The first time I made a version of this for family, I wasn’t expecting quite so much excitement over pasta. But once everyone had a bowl in front of them, the compliments started coming.

Someone asked if there was more sauce.

Someone else wanted another piece of burrata.

And, naturally, there was very little pasta left by the end.

That’s always how I know a recipe is worth keeping.

The secret is the sauce. The roasted red peppers are cooked until soft and flavorful, then blended with garlic, cream, Parmesan, and a little pasta water until smooth and velvety. Rigatoni is the perfect pasta shape here because those ridges and hollow centers catch all that gorgeous sauce.

Then everything gets finished with creamy burrata, fresh basil, Parmesan, and a little red pepper flake.

It’s colorful, cozy, creamy, and absolutely irresistible.

❤️ Why You’ll Love This Roasted Red Pepper Rigatoni

• Rich and creamy without being complicated
• Full of sweet, roasted red pepper flavor
• Rigatoni holds onto every bit of sauce
• Burrata makes the finished dish incredibly luxurious
• Perfect for weeknight dinners or weekend entertaining
• Can be made vegetarian with vegetable broth
• Easy to adjust for more or less spice
• Beautiful enough for a dinner party
• Ready in about 40 minutes
• Excellent with a simple green salad and crusty bread

🛒 Ingredients

For the Roasted Red Pepper Sauce

• 12 oz rigatoni
• 2 large red bell peppers, seeded and sliced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tomato paste
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

For Finishing

• 8 oz burrata
• Fresh basil leaves
• Extra Parmesan cheese
• Red pepper flakes, optional
• Extra-virgin olive oil, for drizzling
• Freshly cracked black pepper

Optional

• 1 teaspoon balsamic vinegar for a subtle tang
• 1 teaspoon fresh lemon juice to brighten the sauce
• Chopped fresh parsley
• A pinch of smoked paprika for extra depth

👩‍🍳 How to Make Roasted Red Pepper Rigatoni

1. Cook the Rigatoni

Bring a large pot of generously salted water to a boil.

Add the rigatoni and cook according to the package directions until al dente.

Don’t overcook the pasta.

You want the rigatoni to still have a little bite because it will finish cooking when it meets the hot sauce.

Before draining, reserve about 1 cup of pasta water.

This is one of those little steps that makes a big difference.

Pasta water contains starch, which helps loosen and bind the sauce at the same time.

Drain the pasta and set it aside.

🌶️ 2. Cook the Red Peppers and Onion

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Add the chopped onion and sliced red peppers.

Season with a little salt and black pepper.

Cook for approximately 10–15 minutes, stirring occasionally, until the vegetables become very soft and the peppers begin to caramelize.

Don’t rush this part.

The longer the peppers cook, the sweeter and more flavorful they become.

That’s where a lot of the character in the sauce comes from.

🧄 3. Add the Garlic and Tomato Paste

Add the minced garlic and tomato paste to the skillet.

Cook for another 1–2 minutes, stirring constantly.

You want the garlic to become fragrant without burning.

The tomato paste adds a little extra depth and helps give the finished sauce a beautiful rich color.

If you’re using red pepper flakes, add them now too.

🥣 4. Add the Broth

Pour in the broth.

Use your spoon or spatula to scrape up any browned bits from the bottom of the skillet.

Let everything simmer gently for about 3–5 minutes.

At this point, the kitchen should already smell incredible.

✨ 5. Blend the Sauce

Turn the heat down to low.

Add the heavy cream and stir to combine.

Carefully transfer the pepper mixture to a high-powered blender.

Blend until completely smooth and creamy.

If the sauce seems too thick, add a few tablespoons of the reserved pasta water.

Keep blending until you get that beautiful silky consistency.

Important:

Hot liquids can create pressure inside a blender.

If you’re using a traditional blender, remove or loosen the center cap and cover the opening with a folded kitchen towel while blending, allowing steam to escape safely.

An immersion blender can also be used directly in the skillet.

🧀 6. Add Parmesan

Return the blended sauce to the skillet over low heat.

Stir in the freshly grated Parmesan cheese.

Add the Italian seasoning and taste.

Adjust the salt and pepper as needed.

If you want a little brightness, add a small splash of lemon juice or balsamic vinegar.

You don’t need much.

The goal is simply to balance the richness.

🍝 7. Add the Rigatoni

Add the cooked rigatoni directly into the sauce.

Toss everything together until every piece of pasta is beautifully coated.

If the sauce is too thick, add reserved pasta water a tablespoon or two at a time.

Keep tossing over low heat for another 1–2 minutes.

The pasta should look glossy and completely coated.

🧀 8. Add the Burrata

Now comes my favorite part.

Divide the creamy roasted red pepper rigatoni between serving bowls.

Take the burrata and gently tear it into pieces.

Place the creamy cheese over the hot pasta.

As it warms, the burrata will begin to soften and melt into the sauce.

Finish with:

• Fresh basil
• Extra Parmesan
• Freshly cracked black pepper
• A pinch of red pepper flakes
• A small drizzle of olive oil

Serve immediately.

And don’t forget to get a little burrata into every bite.

⭐ Tips for the Best Roasted Red Pepper Rigatoni

Let the peppers soften properly

Don’t stop cooking them as soon as they’re merely tender.

Giving them enough time to soften and caramelize brings out their natural sweetness.

Don’t overcook the pasta

Rigatoni should be al dente.

It will continue cooking slightly when tossed with the hot sauce.

Save your pasta water

Seriously, don’t pour it all down the drain.

That starchy water is perfect for loosening the sauce while helping it cling to the pasta.

Use freshly grated Parmesan

Freshly grated Parmesan melts much more smoothly into the sauce than many pre-shredded varieties.

Blend the sauce until silky

A powerful blender makes an especially smooth sauce.

If you prefer a slightly rustic texture, you can leave a little texture in the peppers.

Add burrata at the end

Don’t cook the burrata directly into the sauce.

Adding it just before serving gives you those beautiful creamy pockets throughout the dish.

Taste before serving

Red peppers vary in sweetness, and Parmesan varies in saltiness.

Taste the sauce before adding more seasoning.

🌶️ How Spicy Should You Make It?

I personally love just a little heat in this pasta.

Start with ¼ teaspoon red pepper flakes.

That’s enough to give the sauce a gentle warmth without overwhelming the sweet roasted peppers.

If your family likes spicy food, increase it to ½ teaspoon or even more.

You can also put extra red pepper flakes on the table so everyone can adjust their own bowl.

🧈 Easy Variations

Chicken Roasted Red Pepper Rigatoni

Add sliced grilled or pan-seared chicken breast for a heartier meal.

Season the chicken simply with salt, pepper, garlic powder, and Italian seasoning.

Shrimp Rigatoni

Sauté peeled shrimp with garlic and olive oil, then add them to the finished pasta.

The sweet shrimp are wonderful with the roasted pepper sauce.

Spinach Roasted Red Pepper Pasta

Add a couple handfuls of baby spinach to the sauce during the final few minutes.

Let it wilt before tossing in the rigatoni.

Spicy Calabrian-Style Pasta

Add a spoonful of Calabrian chili paste for deeper, more intense heat.

Mushroom Version

Sauté sliced mushrooms until golden and fold them into the pasta.

Extra Cheesy

Add a little shredded mozzarella or fontina to the warm sauce along with the Parmesan.

Vegetarian

Use vegetable broth instead of chicken broth.

The finished pasta is still incredibly rich and satisfying.

🥖 What to Serve With Roasted Red Pepper Rigatoni

This pasta is rich enough to stand on its own, but a few simple sides make it feel like a complete dinner.

Try serving it with:

• Garlic bread
• Crusty Italian bread
• Simple green salad
• Arugula salad with lemon
• Roasted asparagus
• Steamed broccoli
• Sautéed spinach
• Caprese salad
• Roasted zucchini
• Grilled vegetables

A simple salad with lemony dressing is probably my favorite.

The fresh acidity cuts through the creamy sauce beautifully.

🍷 Make It Dinner-Party Worthy

This is one of those recipes that looks much more complicated than it actually is.

For a dinner party, prepare the roasted pepper sauce earlier in the day.

Cook the pasta just before serving, toss it with the warmed sauce, and finish each plate individually with burrata and fresh basil.

For an extra beautiful presentation, swirl the rigatoni into the center of the plate and place a piece of burrata right on top.

Finish with Parmesan, basil, red pepper flakes, and a tiny drizzle of olive oil.

Suddenly, a regular pasta dinner looks like a restaurant meal.

🧊 How to Store Leftovers

Allow the pasta to cool before transferring it to an airtight container.

Refrigerate for up to 3 days.

For the best texture, store any extra burrata separately and add fresh burrata when reheating.

The pasta sauce may thicken in the refrigerator.

That’s completely normal.

🔥 How to Reheat

Place the pasta in a skillet over low to medium-low heat.

Add a splash of water, milk, cream, or reserved pasta water.

Stir gently until warmed through.

Don’t blast it over high heat.

Gentle reheating helps keep the sauce creamy rather than causing the dairy to separate.

Add fresh burrata after reheating.

❄️ Can You Freeze Roasted Red Pepper Pasta?

Yes, but I recommend freezing the sauce separately from the pasta whenever possible.

The roasted red pepper sauce can be cooled completely and stored in a freezer-safe container for up to about 2–3 months for best quality.

Thaw it overnight in the refrigerator.

Warm it gently in a saucepan and add a splash of cream or pasta water if necessary.

Cook fresh rigatoni and combine just before serving.

Add fresh burrata at the very end.

❓ Frequently Asked Questions

Can I use jarred roasted red peppers?

Absolutely.

Jarred roasted red peppers are a fantastic shortcut. Drain them well before using.

Because they are already cooked, you can sauté them with the onion and garlic for a shorter amount of time before blending.

Can I use fresh roasted red peppers?

Yes.

Roasting fresh red peppers gives the sauce an especially deep, smoky flavor.

You can roast them until the skins are blistered and charred, peel them, then blend them into the sauce.

What pasta can I use instead of rigatoni?

Almost any pasta works.

Try:

• Penne
• Fusilli
• Tortellini
• Farfalle
• Paccheri
• Ziti
• Fettuccine
• Bucatini

Rigatoni is my favorite because the sauce gets inside the tubes and clings to the ridges.

Can I make this without heavy cream?

Yes.

You can substitute half-and-half for a lighter sauce.

You can also blend the peppers with a little extra pasta water and Parmesan for a creamier sauce without as much dairy.

Can I use cream cheese?

You can.

Add a few tablespoons of softened cream cheese to the warm sauce and stir until smooth.

It will make the sauce thicker and tangier.

What can I use instead of burrata?

Fresh mozzarella is the easiest substitute.

Ricotta also works beautifully.

Goat cheese can be used if you want a stronger tangy flavor.

Is burrata served hot or cold?

Burrata is best added at the end so it can gently soften from the warmth of the pasta.

You don’t want to boil or aggressively cook it.

Can I make the sauce ahead?

Definitely.

The roasted red pepper sauce can be prepared ahead and refrigerated for up to about 3 days.

Warm it gently before tossing it with freshly cooked pasta.

How do I make the sauce completely smooth?

Use a high-powered blender and blend for longer than you think you need.

If desired, you can also pass the blended sauce through a fine-mesh strainer for an exceptionally silky finish.

Why is my sauce too thick?

Add reserved pasta water a tablespoon at a time until it reaches the consistency you like.

Remember that Parmesan will thicken the sauce slightly as it melts.

Why is my sauce too thin?

Let it simmer gently for a few minutes.

You can also add a little more Parmesan.

Avoid boiling the cream sauce aggressively.

Can I make this gluten-free?

Yes.

Simply use your favorite gluten-free rigatoni or another gluten-free pasta shape.

Check the labels on your other packaged ingredients as needed.

🍽️ Recipe at a Glance

Recipe: Roasted Red Pepper Rigatoni with Burrata Cream Sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-Inspired
Method: Stovetop + Blender

Ingredients

• 12 oz rigatoni
• 2 large red bell peppers
• 1 small yellow onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• ½ cup broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• Salt and black pepper
• 8 oz burrata
• Fresh basil
• Extra Parmesan and olive oil for serving

Instructions

1. Cook rigatoni in salted water until al dente.
2. Reserve about 1 cup pasta water and drain.
3. Sauté onion and red peppers in olive oil until very soft and lightly caramelized.
4. Add garlic and tomato paste and cook briefly.
5. Add broth and simmer.
6. Stir in heavy cream.
7. Blend the sauce until smooth.
8. Return sauce to skillet and stir in Parmesan.
9. Add cooked rigatoni.
10. Loosen with pasta water as needed.
11. Divide between bowls.
12. Top generously with burrata.
13. Finish with basil, Parmesan, black pepper, and red pepper flakes.
14. Serve immediately.

❤️ Final Thoughts

There are recipes that are practical.

There are recipes that are impressive.

And then there are recipes like this one that somehow manage to be both.

This Roasted Red Pepper Rigatoni is cozy enough for a quiet night at home but beautiful enough to put in front of guests.

I love that contrast.

You start with a handful of everyday ingredients—peppers, onion, garlic, cream, Parmesan, and pasta—and somehow end up with a bowl of food that feels incredibly special.

But the burrata is what really gets me.

That moment when you break into it and the creamy center spills over the hot rigatoni is hard to beat.

If you’re making this for family, don’t be surprised if someone asks for extra burrata.

And if you’re making it for yourself?

Honestly, I won’t judge if you eat it straight from the skillet.

Sometimes a bowl of silky roasted red pepper pasta, a little fresh basil, and a big spoonful of burrata is exactly what you need after a long day.

Comfort food doesn’t always have to be complicated.

Sometimes it just needs to be creamy, colorful, delicious, and shared with people you love.

And this pasta checks every box.