Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, removing seeds and stems, then place them skin-side up on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skins are charred and blistered. Once done, remove from the oven and let cool slightly before peeling off the skins.

While the red peppers are cooling, bring a large pot of salted water to a rolling boil. Add your choice of pasta, cooking according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta but reserve a cup of the pasta cooking water for later use.

In a blender, combine the roasted red peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes if using. Blend until the mixture is silky and smooth.

In a large skillet, heat olive oil over medium heat. Pour in the pureed red pepper sauce and allow it to simmer for about 5 minutes.

Add the drained pasta directly to the skillet and toss well to ensure each strand is coated in the sauce. If too thick, add reserved pasta water until achieving desired consistency.

Plate the pasta and tear burrata cheese into pieces, arranging it atop the pasta while the heat gently melts its center.

Sprinkle fresh basil leaves over the pasta for garnish.

Optional: Grate Parmesan cheese over the top for added flavor.