Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds and stems, and place them on a baking sheet. Roast for 25–30 minutes until skins are charred and blistered.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente (around 8–10 minutes). Drain, reserving a cup of pasta water.

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

In a large skillet, heat olive oil over medium heat. Pour in the blended sauce and let simmer for about 5 minutes, stirring occasionally.

Add the cooked pasta to the skillet, tossing it in the creamy sauce until thoroughly coated. Add reserved pasta water if the sauce is too thick.

Spoon the creamy pasta into serving bowls and tear the burrata cheese over each portion.

Garnish with freshly torn basil leaves before serving. Enjoy your meal!