Make the red pepper sauce. In a blender or food processor, combine the drained jar of roasted red peppers (reserve one whole pepper or ~1/3 of the jar for later), the toasted nuts/seeds, tomato paste, crushed garlic, aromatic herbs, rich olive oil, tangy vinegar, a touch of honey, smoky paprika, a dash of cayenne, and a hearty pinch of salt. Blend until smooth (~1 minute).

Cook the pasta and sauce. Bring a large pot with sides to medium‑high heat. Add the butter and the blended red pepper sauce, then pour in 3½ cups of water. Bring the mixture to a boil. Add the pasta, season with salt, and cook—stirring often—until the pasta is al dente (about 8–12 minutes). Do not drain the pasta water; it helps bind the sauce. If needed, add additional water so the pasta cooks through and the sauce stays loose.

Finish the pasta. Slice the reserved red pepper and stir it into the pot with the pasta along with the sliced sun‑dried tomatoes, grated Parmesan and chopped herbs. Toss everything until very creamy and the sauce coats the pasta beautifully.

Add the burrata. Arrange the two burrata balls in a serving bowl. Pour the hot pasta and sauce over the burrata, then gently toss so the burrata begins to melt into the pasta, creating creamy ribbons of cheese throughout.

Serve. Top with extra freshly grated Parmesan, chopped herbs and a sprinkle of chili flakes. Season to taste with more salt or pepper. Serve immediately and enjoy!