# Components:
→ Pasta
01 - 12 oz penne or rigatoni
→ 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, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. 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 soft and translucent. Add minced garlic and cook an additional minute until fragrant.
03 - Stir in roasted red bell peppers and cook for 2 minutes, stirring occasionally.
04 - Transfer 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 sauce to skillet over low heat. Add drained pasta and toss to coat evenly, adding reserved pasta water gradually for desired sauce consistency.
06 - Divide pasta among plates. Top each serving with a spoonful of ricotta cheese to resemble Santa hats. Garnish with fresh basil leaves and sprinkle extra Parmesan cheese on top.
