# Components:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Roasted Red Pepper Sauce
02 - 2 large roasted red bell peppers, drained (about 9 ounces)
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, chopped
05 - 2 garlic cloves, minced
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Toppings
12 - ½ cup ricotta cheese
13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add drained roasted red bell peppers to the skillet and cook for 2 minutes, stirring occasionally.
04 - Transfer the pepper mixture to a blender or use an immersion blender. Add heavy cream, grated Parmesan, smoked paprika, salt, black pepper, and crushed red pepper flakes if using. Blend until smooth and creamy.
05 - Return the sauce to the skillet over low heat. Add drained pasta and toss to coat, adding reserved pasta water as needed to achieve a silky consistency.
06 - Divide pasta among plates. Top each serving with a spoonful of ricotta to resemble a Santa hat pom-pom. Garnish with fresh basil leaves and a sprinkle of extra grated Parmesan.
