Save to Pinterest A festive and vibrant pasta dish featuring a luscious roasted red pepper sauce, topped with dollops of creamy ricotta to resemble Santa hats. Perfect for holiday gatherings or a cheerful winter meal.
This recipe quickly became a holiday favorite in our home, bringing cheer with every bite.
Ingredients
- Pasta: 350 g (12 oz) penne or rigatoni
- Roasted Red Pepper Sauce: 2 large roasted red bell peppers (jarred or homemade, about 250 g) drained, 2 tbsp olive oil, 1 medium yellow onion chopped, 2 garlic cloves minced, 120 ml (½ cup) heavy cream, 30 g (¼ cup) grated Parmesan cheese, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, ¼ tsp crushed red pepper flakes (optional)
- Toppings: 120 g (½ cup) ricotta cheese, Fresh basil leaves for garnish, Extra grated Parmesan for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dentè. Drain reserving 120 ml (½ cup) pasta water.
- Step 2:
- While the pasta cooks heat olive oil in a large skillet over medium heat. Add onion and sauté for 4 5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Step 3:
- Add roasted red peppers to the skillet and cook for 2 minutes stirring occasionally.
- Step 4:
- Transfer the mixture to a blender or use an immersion blender. Add heavy cream Parmesan cheese smoked paprika salt black pepper and red pepper flakes (if using). Blend until smooth and creamy.
- Step 5:
- Return the red pepper sauce to the skillet over low heat. Add drained pasta and toss to coat adding reserved pasta water as needed for a silky sauce.
- Step 6:
- Divide pasta among plates. Top each serving with a generous spoonful of ricotta to resemble a Santa hat pom-pom. Garnish with fresh basil and a sprinkle of extra Parmesan.
Save to Pinterest This dish always brings my family together around the table, sparking smiles and warm memories every holiday season.
Notes
For extra festivity use small mozzarella balls instead of ricotta for the hat tip. Add sautéed spinach or peas for more color and nutrition. Pair with a crisp Pinot Grigio or sparkling water with lemon.
Required Tools
Large pot Skillet Blender or immersion blender Cooking spoon Knife and cutting board
Allergen Information
Contains dairy (cream Parmesan ricotta) and wheat (pasta). Double-check cheese labels for rennet if vegetarian.
Save to Pinterest This creamy roasted red pepper pasta is the perfect festive meal to brighten any winter day.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or rigatoni hold the sauce well, but other tube-shaped pastas can be used for a similar effect.
- → Can I use fresh roasted peppers instead of jarred?
Yes, roasting fresh red peppers brings a deeper, smokier flavor and enhances the sauce's richness.
- → How do I make the sauce creamy without it separating?
Adding heavy cream gradually and blending thoroughly ensures a smooth, stable sauce. Using reserved pasta water helps maintain silkiness.
- → Are there suitable alternatives to ricotta for topping?
Small mozzarella balls can be used for a similar creamy texture and festive appearance.
- → What side dishes complement this pasta?
Light salads, sautéed greens like spinach or peas, and crisp white wines enhance the meal's balance and brightness.
- → Can this dish be prepared ahead of time?
The sauce can be made in advance and reheated gently; add ricotta just before serving to keep it fresh and creamy.