Creamy Pointed Pepper Pasta with Burrata

• servings: 2
• active time: 30 min
• total time: 1h15

Ingredients

• 200 g short pasta (penne, rigatoni, cavatappi, etc.)

• 4 pointed sweet red peppers

• 1 small onion, thinly sliced

• 2 Tbsp (30 ml) olive oil

• 2 garlic cloves, thinly sliced

• ½ tsp chili flakes (adjust to taste, mild heat)

• 1 Tbsp (15 g) tomato paste

• 200 ml cream

• 1 Tbsp (15 g) cold butter

• Salt, to taste

• 1 burrata, for serving

Directions

1. Lightly oil the peppers, grill/broil until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 15 minutes.

2. Slice onion and garlic thinly.

3. Remove skins, stems, and seeds from the peppers. Slice thinly.

4. Heat olive oil in a large pan over medium heat. Add onion with a pinch of salt and cook until translucent. Stir in sliced peppers, cook a few minutes, then add garlic and chili flakes. Cook until garlic is softened and lightly golden. Stir in tomato paste and cook 2 minutes. Add cream, simmer gently for 5 minutes until thickened. Blend until smooth.

5. Boil pasta in salted water until just shy of al dente. Return sauce to low heat, stir in cold butter, adjust salt.

6. Add pasta to sauce with a splash of pasta water. Toss until glossy and perfectly al dente.

7. Plate the pasta, tear burrata on top.