Preheat your oven to 400°F (200°C). Spread the red bell peppers on a baking sheet and roast for 25-30 minutes until the skins are charred and bubbly. Let them cool, then peel off the skins.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 8-10 minutes. Drain the pasta and set it aside.

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

In a large skillet, heat the olive oil over medium heat. Pour in the blended sauce and let it cook for 5 minutes, stirring occasionally until heated through and slightly thickened.

Add the drained pasta to the skillet, tossing it gently until every piece is coated in the luscious sauce.

Plate your creamy pasta and top it generously with a ball of burrata. Finish with a sprinkle of fresh basil for added flavor and color.

For an extra touch, grate fresh Parmesan cheese over the top just before serving for an additional layer of flavor.