top of page

Roasted Red Pepper Fettuccine
Pasta Puglia

Prep Time:

10 Minutes

Cook Time:

10 Minutes


2 Servings


Quick Prep

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.

  • Fresh Basil

  • Good quality virgin Olive Oil

  • Kosher salt


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.

bottom of page