Creamy Sun‑Dried Tomato Pasta is the kind of dish that instantly delivers big flavor with minimal fuss. Rich, velvety sauce coats each strand of pasta, while the melted burrata adds a luxurious touch that turns a simple weeknight dinner into something special. Bright notes from sun‑dried tomatoes, smoke from paprika, and a touch of heat all harmonize in a creamy, comforting bowl. Whether you’re cooking for one or feeding a crowd, this recipe shines. Below you’ll find everything from ingredients to tips, substitutions, storage ideas, and the answers to your top questions—let’s dig in!

Why You’ll Love This Recipe

Indulgent yet approachable: You get that creamy, restaurant-quality taste without complicated techniques.
Layered flavors: Sun‑dried tomato, roasted red pepper, herbs, and a hint of smoke make every bite interesting.
One‑pot-ish: The pasta cooks right in the sauce (with water), so cleanup is easier.
Visually beautiful: The melted burrata in the center yields a beautiful presentation.
Adaptable: You can tweak spice levels, swap nuts, or adjust herbs to your preference.

Ingredients

Here’s what you’ll need (serves ~4–6):

1 jar roasted red peppers, drained
⅓ cup toasted nuts or seeds (walnuts, pumpkin seeds, etc.)
1 tbsp tomato paste
2 cloves garlic, smashed
¼ cup fresh basil, oregano, or parsley (or a mix)
½ cup extra‑virgin olive oil (you can use the oil from the sun‑dried tomato jar)
1 tbsp apple cider vinegar or champagne vinegar
2 tsp honey
2 tsp smoked paprika
½–1 tsp cayenne pepper (adjust to taste)
2 tbsp salted butter
1 lb (≈ 450 g) short cut pasta (like penne, rigatoni, fusilli)
Kosher salt and freshly ground black pepper
½ cup oil‑packed sun‑dried tomatoes, sliced
1 cup grated Parmesan
1 cup fresh basil or mixed Italian herbs, chopped
Chili flakes (optional, for garnish)
2 balls burrata cheese, at room temperature

Step‑by‑Step: How to Make Creamy Sun‑Dried Tomato Pasta

1. Make the red pepper sauce

In a blender or food processor, combine:

The roasted red peppers (reserve one whole pepper or ~⅓ of the jar to slice later)
Toasted nuts/seeds
Tomato paste
Garlic
Fresh herbs
Olive oil
Vinegar
Honey
Smoked paprika
Cayenne
A generous pinch of salt

Blend until completely smooth, about 1 minute. Set aside.

2. Cook the pasta in the sauce

Place a large, tall‑sided pot over medium-high heat. Add the salted butter, the blended red pepper sauce, and 3½ cups of water. Bring to a gentle boil. Once boiling, add your pasta and season with salt. Stir frequently so pasta doesn’t stick. Cook until al dente, about 8–12 minutes. Don’t drain—if the pasta is absorbing too much and it looks dry, add more water a little at a time.

3. Stir in extras

Slice the reserved red pepper and add it to the pot along with sun‑dried tomatoes, grated Parmesan, and chopped herbs. Toss vigorously so the sauce becomes extra creamy and every piece of pasta is coated.

4. Add burrata and serve

Place the burrata balls (at room temperature) in your serving bowl(s). Pour the hot pasta and sauce over the burrata. Gently toss or pierce the burrata so it melts into the pasta. Top with extra Parmesan, herbs, and chili flakes if you like a little heat or visual pop. Serve immediately.

Helpful Tips

Room temperature burrata: Always bring it to room temp so it melts easily into the pasta.
Reserve pasta water: If needed, instead of plain water, use reserved starchy pasta water to adjust consistency.
Control the heat: Start with ½ tsp cayenne and increase gradually, tasting as you go.
Toast nuts/seeds: Warm them in a dry pan for 2–3 minutes to enhance their flavor before blending.
Use good olive oil: Because it contributes greatly to mouthfeel and flavor.
Don’t overblend: Blend long enough for smoothness, but overblending can heat up the mixture or make it too thin.
Stir often: As the pasta cooks in sauce, it can stick, so frequent stirring helps.
Finish off‑heat: Once everything is combined, remove from direct heat to prevent cheese from becoming stringy.

Substitutions And Variations

Nuts/seeds: Replace walnuts with almonds, cashews, pine nuts, or sunflower seeds for a nut-free option.
Cheese swap: Try fontina, pecorino Romano, or a mix of grana padano and Parmesan.
Vegan version: Use vegan butter, nutritional yeast instead of Parmesan, and omit burrata (or use a vegan cheese alternative).
Protein addition: Add grilled chicken, shrimp, or sautéed mushrooms for a heartier dish.
Greens boost: Stir in spinach, arugula, or baby kale just before serving.
Smokiness tweak: Use smoked salt or a pinch of chipotle powder for variation.
Spice level: Use red pepper flakes or increase cayenne for more heat, or omit for mild flavor.

Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a skillet with a splash of water or milk, stirring to loosen sauce. Avoid microwave if possible—the texture is better on stovetop.
Burrata note: If you pre‑mix burrata before storing, it might separate slightly—fresh burrata on top when serving is ideal for presentation.
Freezing: Not recommended for the burrata version. The sauce might freeze, but the texture of cheese and pasta can degrade upon thawing.

Nutritional Information

(These are approximate estimates per serving, if recipe yields 6 servings)

Calories: ~550–650 kcal
Protein: ~18–22 g
Carbohydrates: ~55–65 g
Fat: ~30–35 g
Saturated Fat: ~10–12 g
Fiber: ~4–6 g
Sodium: depends heavily on salt and cheese used
Sugar: ~4–6 g (from tomato, honey)

Serving Suggestions

Serve with a crisp green salad (arugula, fennel, or mixed greens) with lemon vinaigrette to cut through richness.
Pair with crusty bread or garlic bread to soak up extra sauce.
Add a glass of dry white wine or sparkling water with lemon to complement the flavors.
Garnish with extra fresh basil, parsley, or microgreens for brightness.
Offer chili flakes or extra olive oil at the table for guests to customize.

Frequently Asked Questions About Creamy Sun‑Dried Tomato Pasta

1. Can I make the sauce ahead of time?
Yes — you can prepare the red pepper + nut sauce up to a day in advance and refrigerate it. When ready to cook, warm it gently, add water, then cook pasta directly in that sauce. Just bring it to a gentle simmer rather than a full boil before adding pasta.

2. Why cook pasta in sauce rather than boiling separately?
Cooking pasta in the sauce allows the starch from the pasta to integrate into the sauce, making it creamier and more cohesive. You end up with a silkier texture rather than diluted sauce.

3. How do I avoid overcooked pasta?
Because you’re cooking in sauce, check for al dente around 2–3 minutes before package instructions. Stir often and taste. If most of the liquid is absorbed but pasta isn’t done, add small amounts of water.

4. What if my sauce is too thick?
Add warm water (or reserved pasta water) little by little until you reach your desired consistency. If too thin, let it simmer a bit longer (off heat) to reduce slightly.

5. Can I skip the nuts?
You can, but nuts help provide body and texture. If allergic or avoiding, replace with seeds (pumpkin, sunflower) or even slivered almonds. You’ll get creaminess but slightly different character.

6. Do I have to use burrata?
No—but it’s a clincher for presentation and creaminess. You can use fresh mozzarella or fresh ricotta stirred in, though texture and melt will differ. If you skip burrata, add cheese at the end to keep the sauce silky.

7. Can I double or halve the recipe?
Yes, easily. Be sure to scale water, pasta, and salt proportionally. Cooking time may vary slightly when cooking more or less volume, so test doneness early.

Conclusion

Thank you so much for trying this Creamy Sun‑Dried Tomato Pasta with Melted Burrata recipe! I truly love how this dish brings together bright roasted red pepper, tangy sun‑dried tomatoes, and luscious melted burrata into a comforting, elegant bowl of pasta. I hope you enjoy making it as much as I do—because it’s easy, full of flavor, and always a crowd‑pleaser. May each bite make your kitchen smell amazing, your guests smile, and your heart feel full. Wishing you joyful cooking—and thank you for being a cherished part of our food-loving family!

Creamy Sun‑Dried Tomato Pasta with Melted Burrata

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Dinner

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Description

Creamy Sun-Dried Tomato Pasta with melted burrata is rich, comforting, and packed with flavor. This easy one-pot recipe features a roasted red pepper sauce, sun-dried tomatoes, fresh herbs, and creamy burrata cheese—perfect for any night of the week.

Ingredients

Scale

1 jar roasted red peppers, drained

⅓ cup toasted nuts or seeds (walnuts, pumpkin seeds)

1 tbsp tomato paste

2 garlic cloves, smashed

¼ cup fresh basil, oregano, or parsley

½ cup extra-virgin olive oil (use sun-dried tomato oil if desired)

1 tbsp apple cider or champagne vinegar

2 tsp honey

2 tsp smoked paprika

½–1 tsp cayenne pepper

2 tbsp salted butter

1 lb short-cut pasta

Kosher salt and black pepper

½ cup oil-packed sun-dried tomatoes, sliced

1 cup grated Parmesan

1 cup fresh basil or Italian herbs, chopped

Chili flakes (optional)

2 balls burrata cheese, at room temperature

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Instructions

Make the red pepper sauce

In a blender or food processor, combine:

The roasted red peppers (reserve one whole pepper or ~⅓ of the jar to slice later)
Toasted nuts/seeds
Tomato paste
Garlic
Fresh herbs
Olive oil
Vinegar
Honey
Smoked paprika
Cayenne
A generous pinch of salt

Blend until completely smooth, about 1 minute. Set aside.

2. Cook the pasta in the sauce

3. Stir in extras

4. Add burrata and serve

Notes

Use room temperature burrata for best melting results.

Adjust cayenne to taste.

Stir pasta frequently to avoid sticking.

Substitute seeds for a nut-free version.

Store leftovers for up to 3 days in the fridge.

Nutrition

Serving Size: 1.5 cups
Calories: 600 kcal
Sugar: 5 g
Carbohydrates: 58 g
Protein: 20 g

Hi there, I’m Lisa Jacobs!

At Groovy Recipes, you’ll find a collection of simple, comforting recipes made to bring family and friends together. My goal is to help you create delicious moments and lasting memories, one meal at a time.

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Why You’ll Love This Recipe

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