Creating this delicious Red Pepper Pasta in Cream Sauce with Burrata and Fresh Herbs is easy if you follow these steps:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skins are blistered and charred.

2. Prepare the Pasta: While the peppers are roasting, cook your pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.

3. Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for an additional minute.

4. Blend the Peppers: Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin and place the peeled peppers in a blender. Blend until smooth.

5. Combine Ingredients: Pour the blended red peppers into the skillet with the onion and garlic. Stir in the heavy cream and bring to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

6. Mix in the Pasta: Add the cooked pasta to the skillet and toss to coat it in the creamy red pepper sauce. Ensure the pasta is well covered.

7. Add Burrata: Gently tear the burrata into pieces and add it to the pasta. Stir lightly to incorporate, allowing the cheese to melt slightly into the sauce.

8. Garnish and Serve: Remove from heat and garnish with chopped fresh basil and parsley before serving.