# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Roasted Red Pepper Sauce
02 - 2 large roasted red bell peppers, drained
03 - 2 tbsp olive oil
04 - 1 medium yellow onion, chopped
05 - 2 garlic cloves, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
→ Toppings
12 - 1/2 cup ricotta cheese
13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 4 to 5 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
03 - Add roasted red peppers to skillet and cook for 2 minutes, stirring occasionally.
04 - Transfer contents to blender or use 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. Add reserved pasta water as needed to loosen sauce for a silky texture.
06 - Divide pasta onto plates. Top each serving with a generous spoonful of ricotta to mimic Santa hat pom-poms. Garnish with fresh basil and sprinkle extra Parmesan cheese.
