Roasted Red Pepper Rigatoni with Burrata Cream Sauce

Last weekend, I was in the mood for a pasta dish that felt a little more special than our usual weeknight dinner. I had some roasted red peppers in the fridge, a box of rigatoni, and a beautiful ball of burrata, so I decided to put them together. The result was creamy, rich, slightly sweet, and absolutely delicious.

My family loved how the roasted red pepper sauce coated every piece of rigatoni, while the burrata melted into the warm pasta and made everything wonderfully creamy. It’s the kind of comforting meal I’d happily make again when I want something cozy without spending hours in the kitchen.

Why You’ll Love This Recipe

• Rich and creamy without being overly heavy
• Sweet, smoky flavor from roasted red peppers
• Burrata adds an incredibly silky finish
• Easy enough for a weeknight dinner
• Beautiful enough to serve to guests

Ingredients

For the Pasta

• 12 oz rigatoni
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, chopped
• 2 cups roasted red peppers, drained
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp smoked paprika
• ¼ tsp red pepper flakes, optional
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup reserved pasta water

For the Burrata Finish

• 8 oz burrata cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp grated Parmesan
• 1 tbsp extra-virgin olive oil
• Freshly cracked black pepper
• Optional: extra red pepper flakes

Instructions

1. Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente.

Before draining, reserve about ½ cup of the pasta water.

2. Sauté the Aromatics

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

3. Make the Roasted Red Pepper Sauce

Add the roasted red peppers, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper.

Cook for 2–3 minutes, then transfer the mixture to a blender. Add the heavy cream and blend until completely smooth.

Be careful when blending hot ingredients, and allow steam to escape according to your blender’s instructions.

4. Combine the Sauce and Pasta

Pour the roasted red pepper sauce back into the skillet over medium-low heat.

Add the Parmesan and stir until melted.

Add the drained rigatoni and toss until every piece is coated. If the sauce is too thick, gradually add a little reserved pasta water until it reaches a silky consistency.

5. Add the Burrata

Transfer the pasta to a serving dish.

Tear the burrata into pieces and scatter it over the hot pasta. Let it sit for a minute so the creamy center begins to soften into the sauce.

Finish with fresh basil, Parmesan, extra-virgin olive oil, and freshly cracked black pepper.

6. Serve

Serve immediately while the pasta is warm and the burrata is soft and creamy.

My Tips

• Cook the rigatoni just until al dente so it holds up well in the creamy sauce.
• Always reserve pasta water—it helps loosen the sauce and gives it a smooth, glossy texture.
• Use good-quality roasted red peppers for the best flavor.
• Don’t boil the cream sauce aggressively after adding the Parmesan.
• Add the burrata right before serving for the creamiest texture.
• A little chili flake adds a wonderful contrast to the sweetness of the peppers.

Easy Variations

Add Chicken: Stir in sliced grilled or roasted chicken for a higher-protein meal.

Add Shrimp: Sauté seasoned shrimp separately and toss them into the finished pasta.

Vegetarian: Keep the recipe as written and add sautéed spinach, mushrooms, or zucchini.

Lighter Version: Replace some of the heavy cream with whole milk or additional pasta water.

Extra Spicy: Add more red pepper flakes or a spoonful of Calabrian chili paste to the sauce.

What to Serve With It

This pasta is delicious with:

• Garlic bread
• Simple arugula salad
• Roasted asparagus
• Garlic green beans
• Grilled zucchini
• Fresh tomato and basil salad

A crisp green salad with lemon dressing is especially nice because its freshness balances the creamy sauce.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of milk, cream, or reserved pasta water. Stir occasionally until warmed through.

For the best texture, add fresh burrata after reheating rather than storing it mixed into the pasta.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6

Approximate Nutrition Per Serving

Calories: 620
Protein: 20g
Carbohydrates: 68g
Fat: 30g
Fiber: 5g
Sugar: 8g

Nutrition is an estimate and will vary depending on the pasta, cream, Parmesan, and burrata used.

Frequently Asked Questions

Can I use jarred roasted red peppers?
Yes. Jarred roasted red peppers are convenient and work very well. Drain them thoroughly before using.

Can I make the sauce ahead of time?
Yes. Prepare the roasted red pepper sauce up to 2 days ahead and refrigerate it. Warm it gently before tossing with freshly cooked pasta.

What can I use instead of burrata?
Fresh mozzarella, ricotta, or mascarpone can be used, although burrata gives the dish its signature creamy finish.

Can I freeze this pasta?
The roasted red pepper sauce can be frozen, but the finished pasta with burrata is best enjoyed fresh for the creamiest texture.