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About the Recipe
Our roasted red pepper pasta is wonderful with any kind of meat.
8 oz Package of MDI Girl Roasted Red Pepper Fettuccine
1 4oz Burrata
1/4 Cup (or to taste) sliced or diced Soppressata. You can substitute Prosciutto.
Good quality virgin Olive Oil
Cook MDI Girl Roasted Red Pepper Fettuccine in rapidly boiling salted water according to package directions (about 2 minutes). Drain pasta and divide into portions.
Sprinkle diced Soppressata over the pasta. Split a 4 oz ball of Burrata in two and place a half on each portion of pasta. Drizzle a good extra virgin olive oil over the top and garnish with basil. Make it your own creation. Easily substitute mozzarella, ricotta, or any soft cheese. Try with other flavorful meats, such as prosciutto or sausage, or no meat at all.
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