Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the red bell peppers on the sheet in a single layer, and roast for 25-30 minutes until the skin is charred and blistered.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, about 8-12 minutes. Drain the pasta and reserve a cup of pasta water.

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

Heat olive oil in a large skillet over medium heat. Pour in the blended red pepper sauce and let it simmer for about 5 minutes, stirring occasionally.

Add the drained pasta to the skillet with the red pepper sauce and toss to coat the pasta. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Remove from heat and plate the pasta. Top each serving with warm burrata cheese, allowing it to melt over the pasta.

Garnish with fresh basil and optional grated Parmesan. Serve immediately while warm.