Creamy Sun-Dried Tomato Pasta with Melted Burrata

• 1 jar (12-ounce) roasted red peppers, drained
• 1/3 cup toasted nuts/seeds, walnuts, pumpkin, etc.
• 1 tablespoon tomato paste
• 2 cloves garlic, smashed
• 1/4 cup fresh basil, oregano, or parsley
• 1/2 cup extra-virgin olive oil (I use the oil from the sun-dried tomatoes)
• 1 tablespoon apple cider or champagne vinegar
• 2 teaspoons honey
• 2 teaspoons smoked paprika
• 1/2-1 teaspoon cayenne pepper
• 2 tablespoons salted butter
• 1 pound short cut pasta

kosher salt and black pepper

• 1/2 cup oil packed sun-dried tomatoes, sliced
• 1 cup grated parmesan
• 1 cup fresh basil or mixed Italian herbs, chopped

chili flakes

• 2 or 3 balls burrata cheese, at room temperature

1. 1. To make the red pepper sauce. In a blender or food processor, combine the red peppers, reserving 1 whole pepper or about 1/3 of the jar for later, walnuts, tomato paste, garlic, herbs, olive oil, vinegar, honey, paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute.
2. 2. Set a large pot with sides over medium-high heat. Add the butter, red pepper sauce, and 3 1/2 cups water. Bring to a boil, add the pasta, season with salt, and cook, stirring often, until the pasta is al dente, 8-12 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook.
3. 4. Slice the reserved red pepper and stir in the pasta, sun-dried tomatoes, parmesan, and herbs. Toss until very creamy.
4. 5. Arrange the burrata in a serving bowl, pour the hot pasta and sauce over the burrata, then gently toss to allow the burrata to melt into the pasta. Serve the pasta topped with fresh parmesan and herbs. Enjoy!