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creamy tomato burrata pasta

creamy tomato burrata pasta

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Ingredients
  

  • 1 jar 12-ounce roasted red peppers, drained
  • 1/3 cup toasted nuts/seeds such as walnuts or pumpkin seeds
  • 1 tablespoon tomato paste
  • 2 cloves garlic smashed
  • 1/4 cup fresh basil oregano, or parsley
  • 1/2 cup extra-virgin olive oil use the oil from the sun-dried tomatoes, if available
  • 1 tablespoon apple cider or champagne vinegar
  • 2 teaspoons honey
  • 2 teaspoons smoked paprika
  • 1/2-1 teaspoon cayenne pepper
  • 2 tablespoons salted butter
  • 1 pound short-cut pasta
  • kosher salt and black pepper
  • 1/2 cup oil-packed sun-dried tomatoes sliced
  • 1 cup grated Parmesan cheese
  • 1 cup fresh basil or mixed Italian herbs chopped
  • chili flakes
  • 2 or 3 balls burrata cheese at room temperature

Instructions
 

  • For the red pepper sauce: In a blender or food processor, combine the red peppers (reserving 1 whole pepper or about 1/3 of the jar for later use), walnuts, tomato paste, smashed garlic cloves, fresh herbs, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and a generous pinch of salt. Blend until smooth, approximately 1 minute.
  • Place a large pot with sides over medium-high heat. Add the butter, red pepper sauce, and 3 1/2 cups of water. Bring to a boil, then add the pasta. Season with salt and cook, stirring often, until the pasta is al dente, approximately 8-12 minutes. Do not drain the pasta water. If necessary, add additional water to ensure the pasta cooks properly.
  • Slice the reserved red pepper and add it to the cooked pasta along with the sun-dried tomatoes, grated Parmesan cheese, and chopped herbs. Toss until the pasta is well coated and creamy.
  • Arrange the burrata cheese in a serving bowl. Pour the hot pasta and sauce over the burrata, then gently toss to allow the cheese to melt into the pasta.
  • Serve the pasta topped with fresh Parmesan cheese, herbs, and chili flakes. Enjoy!