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Roasted Red Pepper Spaghetti with Burrata & Rosemary

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Silky roasted red pepper sauce coats strands of al dente spaghetti, topped with creamy burrata, cracked black pepper, Parmesan, and sprigs of fresh rosemary. This vibrant and elegant pasta is both comforting and indulgently fresh.

Ingredients

Scale
  • 8 oz spaghetti
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 (12 oz) jar roasted red peppers, drained
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 balls fresh burrata cheese
  • Fresh rosemary sprigs
  • Extra olive oil for drizzling

Instructions

  1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft and fragrant, about 4 minutes.
  3. Add roasted red peppers and cook for 2 more minutes. Transfer mixture to a blender, add cream, and blend until smooth.
  4. Return sauce to skillet. Stir in Parmesan and adjust salt and pepper to taste. Simmer for 3–4 minutes.
  5. Toss cooked spaghetti into the sauce, adding pasta water as needed to loosen.
  6. Plate the pasta and top with torn burrata, fresh rosemary sprigs, cracked black pepper, and a drizzle of olive oil.
  7. Serve warm.

Notes

  • Use jarred or homemade roasted red peppers.
  • For a smoky touch, add a pinch of smoked paprika to the sauce.
  • Substitute spaghetti with tagliatelle or linguine for a variation.

Nutrition

Keywords: roasted red pepper pasta, burrata spaghetti, creamy vegetarian pasta, rosemary pasta, Italian dinner

Find it online: https://foodiecara.com/roasted-red-pepper-spaghetti-with-burrata-rosemary/