Creamy Roasted Red Pepper Pasta

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 pasta has become a holiday favorite in my family, bringing smiles with its fun Santa hat design and comforting flavors.

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 dente. 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.

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Making this dish with my family during the holidays has become a beloved tradition and a joyful way to celebrate togetherness.

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

Nutritional Information

Per serving: Calories 440, Total Fat 16 g, Carbohydrates 56 g, Protein 15 g

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This festive pasta is sure to impress with its vibrant color and fun presentation, perfect for sharing joyous meals.

Recipe Questions

→ How do I roast red peppers for the sauce?

Red peppers can be roasted under a broiler or on an open flame until charred, then peeled. Using jarred roasted peppers is a convenient alternative.

→ Can I substitute the pasta type?

Yes, penne or rigatoni work well due to their shape, but other tubular pastas can be used to hold the sauce effectively.

→ What is the purpose of reserved pasta water?

Adding reserved pasta water helps loosen the sauce and improves its ability to coat the pasta evenly, creating a silky texture.

→ How can I make this dish vegetarian-friendly?

This dish is vegetarian as is, but ensure Parmesan cheese used does not contain animal rennet by checking labels carefully.

→ What garnishes enhance this pasta?

Fresh basil leaves and extra grated Parmesan add flavor and freshness. Ricotta dollops add creamy contrast resembling festive hats.