Save to Pinterest 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.
A festive and vibrant pasta dish featuring a luscious roasted red pepper sauce topped with dollops of creamy ricotta to resemble Santa hats is always a hit in my family during the holidays.
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
- Roasted Red Pepper Sauce: 2 tbsp olive oil
- Roasted Red Pepper Sauce: 1 medium yellow onion chopped
- Roasted Red Pepper Sauce: 2 garlic cloves minced
- Roasted Red Pepper Sauce: 120 ml (½ cup) heavy cream
- Roasted Red Pepper Sauce: 30 g (¼ cup) grated Parmesan cheese
- Roasted Red Pepper Sauce: ½ tsp smoked paprika
- Roasted Red Pepper Sauce: ½ tsp salt
- Roasted Red Pepper Sauce: ¼ tsp black pepper
- Roasted Red Pepper Sauce: ¼ tsp crushed red pepper flakes (optional)
- Toppings: 120 g (½ cup) ricotta cheese
- Toppings: Fresh basil leaves for garnish
- Toppings: 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 to Pinterest This pasta recipe always brings my family together around the dinner table creating joyful holiday memories.
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
Allergen Information
Contains dairy (cream Parmesan ricotta). Contains wheat (pasta). Double check cheese labels for rennet if vegetarian.
Save to Pinterest Serve this festive pasta warm for a cozy and colorful holiday meal.
Ask About This Recipe
- → How do I achieve the creamy texture of the sauce?
Blending roasted peppers with heavy cream and Parmesan creates a smooth, rich sauce. Adding reserved pasta water helps achieve a silky consistency.
- → Can I use fresh peppers instead of jarred?
Absolutely. Roasting fresh red bell peppers adds a smoky depth and intense flavor to the sauce.
- → What pasta works best with this sauce?
Penne or rigatoni are ideal since their ridges hold the creamy sauce well, enhancing each bite.
- → How can I make the topping look like Santa hats?
Place spoonfuls of ricotta on top of the pasta to mimic the hat's pom-pom. Garnish with fresh basil to complete the festive look.
- → Are there options to add more color or nutrition?
Adding sautéed spinach or peas enriches the dish with vibrant color and extra nutrients without altering the core flavors.