# Components:
→ Pasta
01 - 7 oz dried penne or spaghetti
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 12 oz jar roasted red peppers, drained and roughly chopped
06 - ⅓ cup plus 1 tablespoon heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - Salt, to taste
10 - Black pepper, to taste
→ Garnish
11 - Fresh basil leaves, torn (optional)
12 - Extra Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté for 2 to 3 minutes until softened and fragrant.
03 - Add chopped roasted red peppers and smoked paprika to the skillet. Cook, stirring frequently, for 2 minutes.
04 - Transfer the pepper mixture to a blender or use an immersion blender to purée until smooth.
05 - Return the purée to the skillet over low heat. Stir in heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 2 to 3 minutes until the sauce is creamy and hot.
06 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
07 - Plate the pasta and garnish with torn fresh basil and extra Parmesan cheese if desired. Serve immediately.
