Description
A comforting dish featuring creamy red pepper sauce, fresh herbs, and indulgent burrata cheese, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons Olive oil
- 2 medium Shallots
- 2 large Red bell peppers
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh oregano
- 1 teaspoon Fresh rosemary
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
- 3 cloves Garlic
- 1 tablespoon Balsamic vinegar
- 1 cup Vegetable stock
- 12 ounces Linguine
- 1 cup Heavy cream
- 1/2 cup Grated parmesan cheese
- 1/4 cup Fresh parsley
- 8 ounces Burrata cheese
- 1 tablespoon Olive oil
- 1/4 cup Extra parmesan
Instructions
- Bring a large pot of salted water to a rolling boil.
- Heat olive oil in a large Dutch oven over medium heat. Sauté shallots for 2 to 3 minutes.
- Stir in sliced red bell peppers, thyme, oregano, and rosemary. Season with salt and pepper. Cook for 15 to 18 minutes.
- Add minced garlic and balsamic vinegar. Cook for about one minute.
- Pour in vegetable stock, bringing to a gentle simmer. Cook for 5 minutes.
- Drop linguine into boiling water and cook for one minute less than package instructions.
- Remove herb stems, stir in heavy cream, and blend until smooth.
- Drain pasta and return to pot. Pour sauce over and toss with parmesan until well coated.
- Stir in chopped parsley and plate the pasta. Top with burrata, drizzle olive oil, and sprinkle extra parmesan.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg