Begin by bringing a large pot of salted water to a boil. Add the fettuccine or penne and cook as per package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

If your red bell peppers aren't already roasted, roast them directly over an open flame until charred, or place them in a broiler until softened. Let them cool before peeling and removing the seeds.

In a blender, combine the roasted bell peppers, garlic, heavy cream, salt, and pepper. Blend until smooth and creamy.

In a large pan, heat olive oil over medium heat. Pour the blended red pepper sauce into the pan and let it simmer for 3-5 minutes to allow the flavors to meld.

Add the cooked pasta to the sauce, gently tossing to coat. If the sauce is too thick, gradually add in some reserved pasta water until you achieve the desired consistency.

Transfer the creamy pasta to serving plates. Tear the burrata cheese and place it on top, letting it melt slightly into the dish. Sprinkle fresh basil, parsley, and grated Parmesan cheese for a finishing touch.