Creamy Roasted Red Pepper Pasta

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 holiday favorite in my family, bringing joy and color to our winter dinners every year.

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.

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This pasta always brings smiles when shared around the dinner table with my loved ones during the holidays.

Notes

Add sautéed spinach or peas for more color and nutrition.

Pairings

Pair with a crisp Pinot Grigio or sparkling water with lemon.

Allergen Information

Contains dairy (cream Parmesan ricotta) Contains wheat (pasta) Double-check cheese labels for rennet if vegetarian.

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This creamy roasted red pepper pasta is a wonderful way to celebrate the season with delicious flavors and festive presentation.

Recipe FAQs

→ How do I make the roasted red pepper sauce smooth?

Sauté onions and garlic until soft, then blend with cream, grated Parmesan, smoked paprika, and roasted red peppers until velvety smooth.

→ Can I use fresh roasted peppers instead of jarred?

Yes, fresh roasted peppers add a smoky depth; roasting them at home enhances flavor, but jarred peppers offer convenience.

→ What pasta types work best with this sauce?

Penne or rigatoni hold the creamy sauce well with their ridges and tubes, allowing for great texture and coating.

→ How can I make the dish more festive?

Top each serving with dollops of ricotta shaped like Santa hats, garnish with basil, or substitute mozzarella balls for the hats.

→ Can I add vegetables for more color and nutrition?

Sautéed spinach or peas can be stirred in easily to brighten the dish and add nutrients without altering the flavor.

→ How do I adjust the sauce thickness?

Add reserved pasta water little by little while tossing the pasta to achieve a smooth, silky consistency without thinning out flavors.