Preheat your oven to 400°F (200°C). Place whole red bell peppers on a baking sheet and roast for 25-30 minutes, until the skins are charred and blistered.

While the peppers are roasting, bring a large pot of salted water to a boil. Add your choice of pasta and cook until al dente.

In a blender, combine the roasted red peppers, heavy cream, minced garlic, salt, black pepper, and optional red pepper flakes. Blend until smooth.

Heat a large skillet over medium heat and add a splash of olive oil. Pour in your blended sauce and allow it to simmer for 5 minutes.

Add the drained pasta to the skillet with the creamy red pepper sauce. Toss gently to coat the pasta thoroughly.

Scoop the pasta into serving bowls and top with a piece of burrata cheese.

Finish with a sprinkle of fresh basil and optional grated Parmesan cheese.