20-Minute Creamy Roasted Red Pepper and Burrata Rigatoni
Vibrant, silky Italian comfort food in 20 minutes: al dente rigatoni coated in a sweet roasted bell pepper, garlic, and parmesan cream sauce, topped with fresh torn burrata cheese and basil.
To make 20-minute creamy roasted red pepper and burrata rigatoni, boil 10 oz rigatoni in salted water until al dente (save 1 cup starchy pasta water before draining). While pasta cooks, blend one 12-oz jar of drained roasted red peppers, 1/2 cup heavy cream, 1/2 cup grated parmesan cheese, 3 peeled garlic cloves, and 1/2 tsp salt in a blender until silky and smooth (30 seconds). Melt 1 tbsp butter and 1 tbsp olive oil in a wide skillet over medium heat, pour in the blended red pepper puree, and simmer for 3 minutes until bubbling and thickened. Toss the drained hot rigatoni into the sauce with a splash of pasta water until every tube is coated. Divide into bowls, top each with a fresh ball of burrata cheese torn open to reveal the creamy stracciatella, fresh basil, and cracked black pepper.
Why This Recipe Conquers Weeknights
- Jarred Roasted Pepper Blender Hack: Using jarred roasted bell peppers eliminates 40 minutes of pepper roasting and peeling, blending into an intensely sweet, smoky sauce in 30 seconds.
- Rigatoni Ridges & Tubes: The deep ridges (rigati) and wide hollow interior of rigatoni capture and hold the thick, velvety roasted pepper cream inside and out.
- Torn Cold Burrata Contrast: The warm pasta melts the cool, buttery stracciatella center of fresh burrata, creating an opulent two-tone sauce experience on your fork.
Pasta Shape Performance in Roasted Red Pepper Cream
| Pasta Shape | Sauce Adhesion | Internal Cavity Hold | Al Dente Chew | Verdict |
|---|---|---|---|---|
| Rigatoni (Mezze Rigatoni) | Superior (heavy ridges) | Cavity fills with rich sauce | Hearty & toothsome | Absolute Best Pairing (Recommended) |
| Paccheri / Calamarata | Excellent | Large hollow pockets | Chewy & dense | Upscale Italian trattoria feel |
| Penne Rigate | Good | Moderate fill | Standard chew | Reliable pantry standby |
| Spaghetti / Linguine | Moderate coating | Zero internal fill | Slurpy | Better for thin oil sauces |
20-Minute Creamy Roasted Red Pepper and Burrata Rigatoni
Tested and approved by Elena Bennett • Serves 4
Ingredients
Step-by-Step Instructions
- Boil Rigatoni: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package instructions (about 10–11 minutes). Before draining, ladle out 1 cup of hot starchy pasta cooking water. Drain pasta.
- Blend Velvety Red Pepper Sauce: In a blender or food processor, combine drained roasted red peppers, heavy cream, grated parmesan, raw garlic cloves, salt, black pepper, and red pepper flakes. Blend on high for 30 to 45 seconds until completely silky and bright orange-red.
- Simmer the Sauce: Melt butter and olive oil in a wide deep skillet over medium heat. Pour in the blended red pepper sauce. Bring to a gentle bubbling simmer for 3 minutes, stirring occasionally as the sauce thickens and aromas bloom.
- Toss Rigatoni in Sauce: Add the hot drained rigatoni directly into the simmering sauce. Toss with tongs or a spoon for 1 to 2 minutes, adding a splash (about 1/4 cup) of reserved pasta water as needed until every tube is lacquered in a glossy cream coating.
- Crown with Burrata & Serve: Divide hot pasta among shallow bowls. Place a half ball (or whole ball) of fresh burrata on top of each serving. Gently tear the burrata open with two forks to let the creamy stracciatella spill over the warm rigatoni. Garnish with fresh basil, cracked pepper, and a swirl of olive oil!
Nutrition Facts (Per Serving):
Elena’s Room-Temperature Burrata Secret
Never serve burrata straight from the cold refrigerator! Take your burrata out of the fridge 20 minutes before cooking. When burrata is at room temperature, its sweet cream center flows out luxuriously like liquid silk over the hot rigatoni, rather than sitting like a cold heavy lump.