# What You Need:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Roasted Red Pepper Sauce
02 - 2 large roasted red bell peppers, drained (approximately 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 cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook 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. Add chopped onion and sauté 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 mixture to a blender or use an immersion blender. Add heavy cream, Parmesan cheese, smoked paprika, salt, black pepper, and crushed red pepper flakes if using. Blend until smooth and creamy.
05 - Return sauce to 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 serving plates. Top each portion with a spoonful of ricotta cheese to resemble a Santa hat pom-pom. Garnish with fresh basil leaves and a sprinkle of extra Parmesan.
