Red Pepper Pasta

Ingredients

• 4 large Red Bell Peppers, stemmed and seeded
• 1 large Shallot, diced
• 3 Tbsp SOOC Rosemary Olive Oil
• 2 tsp SOOC Herbes de Provence Seasoning
• ½ Tbsp Garlic, minced
• ¼ tsp SOOC Rosemary Sea Salt
• ¼ tsp cracked Black Pepper
• 1 Tbsp SOOC Traditional Balsamic
• 1 cup Vegetable Broth
• ½ cup Heavy Cream
• 1 lb Rigatoni Pasta
• ¼ cup Parmesan
• 8 oz Burrata Cheese
• ¼ cup Basil, julienned
• Crushed Red Pepper