This sauce is so easy and delicious and I especially love the beautiful rich color. It’s a nice break from classic tomato sauce and a bit of creamy burrata adds just the right amount of richness. I had a little extra sauce that I am saving for a topping for chicken or fish. You could serve this as a side dish or a small portion as a first course. The sauce can be made ahead!
- 1/2 lb linguine
- 3 red bell peppers
- 2 shallots
- 4 cloves garlic
- 4 ounces burrata
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1 teaspoon crushed red pepper, more or less to taste
- 1 teaspoon smoked paprika
- 1 handful fresh basil leaves thinly sliced
Preheat oven to 400. Place peppers on a foil lined baking sheet. Roast for 30 minutes or so until skins are charred (dark brown and slightly blackened in places). Remove from oven and immediately wrap in foil tightly. Once cooled to room temperature, peel off skins, discard seeds and set aside. While preparing peppers,sauté shallots in garlic in olive oil on low heat for about 20 minutes, gently caramelizing until very soft and tender. Season with salt and pepper. Prepare pasta according to package directions, reserving about a cup of boiling water.
Place peppers, shallots and garlic in a blender or food processor and purée until smooth. Add a bit of pasta broth to the blender and thin sauce to desired consistency. Add crushed red pepper, smoked paprika and salt and pepper. Drain pasta and add sauce to coat hot pasta. Stir in chopped basil and serve in dishes topping with torn burrata while pasta is still warm. Sprinkle with additional crushed red pepper and garnish with more basil as desired. Enjoy!
cook’s note: Sauce can be made ahead and stored in fridge for a week and gently reheated when ready to use.