Roasted Red Pepper Rigatoni with Burrata
This vibrant Italian-inspired pasta combines charred red peppers, silky burrata, and al dente rigatoni in a velvety tomato sauce. Ready in 35 minutes, it offers restaurant-quality flavor with fresh, balanced textures and no added alcohol or pork products.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: Quick Dinner Recipes
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
4 red bell peppers, halved and seeded
2 cloves garlic, whole and peeled
1 can (28 oz) whole peeled tomatoes
2 tbsp olive oil
1/2 tsp red pepper flakes
1 tbsp chopped fresh thyme
Salt and black pepper to taste
12 oz rigatoni pasta
4 oz fresh burrata cheese
Optional: Freshly grated Parmesan for garnish
Instructions
Preheat oven to 475°F (245°C) and place halved peppers and whole garlic cloves on a baking sheet.
Roast for 20-25 minutes until peppers are blistered and softened.
Transfer roasted peppers and garlic to a blender. Add tomatoes, 1 tbsp olive oil, red pepper flakes, thyme, and 1/2 tsp salt. Blend until smooth.
Cook rigatoni pasta in salted boiling water until al dente (2 minutes less than package instructions). Reserve 1 cup pasta water.
Return pasta to pot, add sauce, and toss until well combined. Add pasta water as needed to create a loosened sauce.
Divide pasta among plates, top with burrata, and gently press to let cream meld into the dish. Garnish with Parmesan and additional thyme if using.
Notes
For smokier flavor, roast peppers over an open flame or grill.
Use a food processor for smoother sauce texture.
Reserve any remaining sauce for a quick soup base.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg