# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Roasted Red Pepper Sauce
02 - 2 large roasted red bell peppers, drained (approx. 9 oz)
03 - 2 tbsp 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 tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
→ Toppings
12 - ½ cup ricotta cheese
13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan cheese, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add drained roasted red 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, Parmesan, smoked paprika, salt, black pepper, and red pepper flakes if using. Blend until smooth and creamy.
05 - Return the sauce to the skillet over low heat. Add the drained pasta and toss to coat evenly, adding reserved pasta water as needed to achieve a silky consistency.
06 - Serve pasta divided among plates. Top each portion with a generous spoonful of ricotta to resemble a Santa hat pom-pom. Garnish with fresh basil leaves and a sprinkle of extra Parmesan.
