Preheat your oven to 400°F (200°C). Roast whole red bell peppers for 25–30 minutes until charred.

Boil salted water in a large pot and cook the pasta according to package instructions, about 8–10 minutes.

Peel roasted peppers, remove seeds, and blend with cream, minced garlic, salt, black pepper, and red pepper flakes until smooth.

Heat olive oil in a skillet, pour in the blended sauce, and cook for 5 minutes.

Add cooked pasta to the skillet with the sauce and toss gently to coat, adding pasta water if needed.

Serve onto plates and tear burrata cheese over the pasta.

Garnish with fresh basil and sprinkle with Parmesan cheese before serving.