Ingredients
Sauce & Pasta
- ¼ cup olive oil
- 2 shallots, thinly sliced
- 2 lbs (about 5 each) red bell peppers, stemmed and thinly sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 1 ½ cups vegetable stock
- 1 lb linguine
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese, plus more for garnish
- ½ cup packed parsley leaves, finely chopped
Topping
- 1 (8 oz) ball burrata cheese
- Extra olive oil, for drizzling
- Additional parmesan cheese, for garnish
- Extra freshly cracked black pepper
- Extra fresh herbs (thyme, oregano, parsley) for garnish (optional)
Instructions
- Boil Pasta Water: Bring a large pot of salted water to a rolling boil to prepare for cooking the linguine.
- Sauté Shallots: Heat a large Dutch oven or heavy-bottomed pot over medium heat and add olive oil. Once hot, add the thinly sliced shallots and sauté for about 2 minutes until they turn golden and fragrant.
- Cook Red Peppers & Herbs: Add the sliced red bell peppers along with fresh sprigs of thyme, oregano, and rosemary. Season generously with kosher salt and freshly cracked black pepper. Cook, stirring often, until the peppers are soft and caramelized, about 15 to 18 minutes.
- Add Garlic, Vinegar & Stock: Stir in the minced garlic and balsamic vinegar and cook for an additional minute to deepen the flavors. Pour in the vegetable stock, bring the mixture to a simmer, and cook over medium-low heat for 5 minutes to meld the flavors.
- Cook Linguine: While the sauce simmers, add the linguine to the boiling salted water. Cook for 1 minute less than the package instructions to keep the pasta al dente.
- Blend the Sauce: Remove the herb stems from the sauce and stir in the heavy cream. Carefully transfer the sauce to a blender and blend for at least 90 seconds until completely smooth and creamy.
- Combine Pasta & Sauce: Drain the linguine and return it to the pot. Pour the creamy red pepper sauce over the pasta and add ¼ cup grated parmesan cheese. Stir over low heat for about a minute until the pasta is evenly coated and the parmesan melts.
- Finish with Herbs: Stir in the finely chopped parsley leaves for fresh color and flavor.
- Plate and Garnish: Serve the pasta topped with torn pieces of burrata cheese. Drizzle with extra olive oil, sprinkle additional parmesan cheese, freshly cracked black pepper, and garnish with any remaining fresh herbs you have on hand for a beautiful presentation and extra flavor.
Notes
- Use fresh, high-quality red bell peppers for the best flavor and natural sweetness.
- Caramelizing the peppers slowly is key to developing a rich, deep flavor in the sauce.
- Blending the sauce thoroughly ensures a silky texture that coats the pasta perfectly.
- Adjust salt and pepper to taste, especially after blending.
- Burrata adds a creamy finish but can be substituted with fresh mozzarella if unavailable.
- Reserve some pasta water in case the sauce needs thinning when combining with pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
