# What You'll 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 - 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 cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add drained roasted red peppers to the skillet and cook for 2 minutes, stirring occasionally.
04 - Transfer pepper mixture to a blender or use an immersion blender. Add heavy cream, Parmesan, smoked paprika, salt, black pepper, and crushed red pepper flakes if desired. Blend until completely smooth and creamy.
05 - Return the blended sauce to the skillet over low heat. Add the drained pasta and toss gently to coat, adding reserved pasta water as necessary to reach desired sauce consistency.
06 - Divide pasta among serving plates. Top each portion with a generous spoonful of ricotta cheese to mimic a Santa hat pom-pom. Garnish with fresh basil leaves and extra grated Parmesan.
