Ingredients (Serves 3–4): • 12 oz (340g) rigatoni or penne • 2 roasted red peppers (from jar or homemade) • 2 tbsp olive oil • 2 cloves garlic, minced • ½ cup heavy cream • ½ cup grated Parmesan cheese • ½ tsp smoked paprika • Salt & black pepper to taste • 1 ball fresh burrata cheese • Fresh basil leaves
Instructions: 1. Cook pasta in salted water until al dente. Reserve ½ cup pasta water. 2. Blend roasted red peppers with cream until smooth. 3. Heat olive oil in a skillet, sauté garlic briefly. Add pepper sauce, Parmesan, smoked paprika, salt, and pepper. Simmer until slightly thickened. 4. Toss pasta into sauce, adding pasta water if needed for creaminess. 5. Serve topped with torn burrata and fresh basil.
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