Preheat the oven to 450 degrees.
Slice the bell peppers in half, and remove the stem and seeds. Place the bell peppers on a lined baking sheet, skin side up. Bake in the oven for 30 minutes or until the bell peppers are browned and blistered. Allow them to cool.
Once cooled, remove the skins from the bell peppers. If preparing pasta at a later date, store in a container in the fridge for up to 5 days.
Heat a sauté pan over medium heat. Add butter, then add onions and garlic. Season with salt. Cook until onions are translucent.
Transfer onions, garlic, roasted bell peppers, and Calabrian chili paste to a blender. Add 2 oz. of grated Parmesan, juice of half a lemon, basil leaves, salt, and black pepper. Blend until smooth. Then add the heavy cream and blend again until the sauce is creamy.
Boil the pasta until al dente, reserving a cup of pasta water for later.
Add the sauce from the blender into the pan over medium heat. Add the cooked pasta. Mix well to incorporate. If the sauce isn’t smooth enough, add a small amount of pasta water. Add more grated Parmesan and mix until well combined.
Break open a ball of burrata on top of the pasta. Garnish with more Parmesan and a few basil leaves. Serve and enjoy!
Ingredients
Directions
Preheat the oven to 450 degrees.
Slice the bell peppers in half, and remove the stem and seeds. Place the bell peppers on a lined baking sheet, skin side up. Bake in the oven for 30 minutes or until the bell peppers are browned and blistered. Allow them to cool.
Once cooled, remove the skins from the bell peppers. If preparing pasta at a later date, store in a container in the fridge for up to 5 days.
Heat a sauté pan over medium heat. Add butter, then add onions and garlic. Season with salt. Cook until onions are translucent.
Transfer onions, garlic, roasted bell peppers, and Calabrian chili paste to a blender. Add 2 oz. of grated Parmesan, juice of half a lemon, basil leaves, salt, and black pepper. Blend until smooth. Then add the heavy cream and blend again until the sauce is creamy.
Boil the pasta until al dente, reserving a cup of pasta water for later.
Add the sauce from the blender into the pan over medium heat. Add the cooked pasta. Mix well to incorporate. If the sauce isn’t smooth enough, add a small amount of pasta water. Add more grated Parmesan and mix until well combined.
Break open a ball of burrata on top of the pasta. Garnish with more Parmesan and a few basil leaves. Serve and enjoy!