# Components:
→ Pasta
01 - 7 oz dried penne or spaghetti
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 12 oz jar roasted red peppers, drained and roughly chopped
06 - ⅓ cup plus 1 tablespoon heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Garnish
10 - Fresh basil leaves, torn (optional)
11 - Extra Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta following package instructions until al dente. Reserve ½ cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté for 2 to 3 minutes until softened and aromatic.
03 - Add drained roasted red peppers and smoked paprika to the skillet. Cook, stirring frequently, for 2 minutes.
04 - Transfer pepper mixture to a blender or use an immersion blender to purée until smooth.
05 - Return purée to skillet over low heat. Stir in heavy cream and grated Parmesan. Season with salt and black pepper. Simmer gently for 2 to 3 minutes until creamy and heated through.
06 - Add drained pasta to skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water as needed.
07 - Plate immediately and garnish with torn basil leaves and extra Parmesan, if desired.
