Save 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 has become a favorite at our holiday table. The combination of smoky red pepper sauce and creamy ricotta is simply irresistible.
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.
Save This dish always brings smiles and festive cheer to our family dinners during the holiday season.
Notes
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 This creamy roasted red pepper Santa hat pasta is sure to be a holiday hit, combining festive looks with delicious flavors.
Recipe Guide
- → Can I use different pasta shapes for this dish?
Yes, penne or rigatoni work best to hold the sauce well, but fusilli or farfalle are good alternatives for texture variety.
- → How can I make the roasted red pepper sauce smoother?
Blending the sauce thoroughly with cream and Parmesan ensures a silky texture, and adding reserved pasta water can help adjust consistency.
- → Is there a way to add more greens to the dish?
Absolutely, stirring in sautéed spinach or peas before serving adds color and nutrition without overpowering the flavors.
- → What can I substitute for ricotta for the topping?
Small mozzarella balls can be used as a festive alternative, offering a mild flavor and creamy texture.
- → Can I prepare roasted peppers at home for this sauce?
Yes, roasting fresh red peppers at home enhances the smoky depth of the sauce compared to jarred versions.