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Export 14 ingredients for grocery delivery
Step 1
Bring a large pot of salted water to a boil.
Step 2
Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Saute for a couple of minutes until golden. Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
Step 3
Cook the peppers until soft and caramelized, about 15-18 minutes, stirring often. Add the garlic and balsamic vinegar. Cook for another minute or so. Add the vegetable stock. Bring to a simmer and cook over medium-low heat for 5 minutes.
Step 4
Meanwhile, drop the linguine. Stir well and cook for 1 minute less than the package’s instructions. Remove the herb stems from the sauce and stir in the cream. Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
Step 5
Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt. Lastly, stir in the parsley.
Step 6
Plate the pasta with the burrata cheese torn over top. Drizzle with a little olive oil, top with more parmesan, freshly cracked black pepper, and any extra herbs you have on hand.
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