Preheat your oven to 400°F (200°C). Slice the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 25-30 minutes until the skins are charred and blistered. Allow them to cool before peeling off the skins.

While the peppers roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving some pasta water.

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

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

Add the drained pasta to the skillet, tossing to coat evenly with the sauce. If too thick, add a splash of reserved pasta water.

Serve the pasta in bowls topped with burrata cheese, allowing it to melt slightly.

Garnish with fresh basil leaves before serving.

Optionally, serve with grated Parmesan cheese.