Pasta with roasted pepper cream and burrata, or rather pasta with roasted pepper cream and stracciatella, a quick summer first course that is easy, fast and indulgent — perfect to enjoy with family or friends. Colorful, meaty and fragrant, bell peppers are among the most appreciated summer vegetables: versatile and economical, they allow a thousand preparations from the simplest to the most elaborate. Today I thought of making a creamy and delicate first course with peppers, enriched with stracciatella, creating an easy and original recipe perfect for serving a delicious summer first course. In summer I love preparing recipes with peppers, from side dishes to first courses, through main courses, and today I will tell you how to make pasta with roasted pepper cream, for which you will need very few ingredients but will achieve an exceptional result.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make pasta with roasted pepper cream
- 7 oz pasta
- 14 oz red bell pepper
- 3.5 oz onion
- to taste salt
- 2 oz Parmesan cheese
- 5 oz stracciatella
- 10 leaves basil
Tools
- Pan
- Blender
- Pot
How to make pasta with roasted pepper cream and stracciatella
To make pasta with roasted pepper cream and stracciatella, start by preparing the sauce.
Peel the onion and chop it, then let it sweat in a pan with a little oil.
Rinse the peppers, remove the stem, seeds and membranes and cut them into pieces. Add them to the onion, season with salt and continue cooking over moderate heat until they are soft. It will take about 20-25 minutes; add a little water from time to time if necessary. While the peppers cook, put the water on the stove for the pasta.
Once the peppers are cooked, blend them, add the basil and the Parmesan and blend again.
Pour the sauce into a large skillet, add the cooked and drained pasta (al dente) and toss to combine, continuing the preparation by adding a little (of the pasta cooking water) only if needed.
Serve immediately and garnish generously with stracciatella and basil leaves.
I recommend eating the pasta immediately; leftovers can be kept in the fridge for one day and should be reheated before eating (it will never be as good as freshly made).
The pepper sauce, however, keeps in the fridge for 2-3 days or can be frozen and thawed as needed.
From here, you can return to the HOME and discover new recipes!
