Preheat your oven to 400°F (200°C). Cut your red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skins are charred and blistered. Let them cool.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water and set aside.

Peel off the skins of the roasted peppers, place them in a blender along with heavy cream, garlic, salt, black pepper, and optional red pepper flakes. Blend until smooth.

In a large skillet, heat olive oil over medium heat. Add the blended red pepper sauce and bring to a gentle simmer. Cook for about 5 minutes.

Add the drained pasta into the skillet with the sauce. Toss gently, adding reserved pasta water as needed to reach desired consistency.

Transfer the creamy pasta to serving bowls. Tear pieces of burrata cheese and place them on top, allowing it to melt slightly.

Garnish with fresh basil and sprinkle with Parmesan if desired. Serve immediately.