Begin by bringing a large pot of salted water to a boil over high heat for the linguine. While the water heats, prepare your ingredients by chopping the shallots and red bell peppers, ensuring your garlic is minced for ease. Set aside your fresh herbs for later use, so you have everything ready at your fingertips.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped shallots and sauté them for about 2-3 minutes until they become golden and fragrant.

Stir in the diced red bell peppers along with fresh thyme, oregano, and rosemary. Cook the mixture for approximately 15-18 minutes, stirring occasionally, until the peppers are soft and beautifully caramelized.

Add the minced garlic and pour in the balsamic vinegar to the skillet, stirring for about 1 minute until the garlic is fragrant.

Pour in the vegetable stock and allow the mixture to simmer for about 5 minutes. Remove the herb stems afterward.

Stir in the heavy cream and blend the mixture until smooth and creamy.

Once the pot of water is boiling, add the linguine and cook it for 1 minute less than the package instructions indicate.

Once the pasta is cooked, drain it, reserving some of the pasta water. Add the drained linguine directly to the skillet with the creamy red pepper sauce. Toss everything together on low heat.

Plate your creamy red pepper pasta and generously top it with torn pieces of burrata cheese. Finish with a sprinkle of fresh herbs and a drizzle of olive oil.