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.

I first served this pasta during a holiday gathering and it was a huge hit with both kids and adults alike. The creamy texture combined with the festive look made it truly special.

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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Sharing this meal with family always brings joy, especially when the kids light up seeing the pasta look like Santa hats.

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. Jarred roasted red peppers save time, but homemade adds a smoky depth. 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) and wheat (pasta). Double-check cheese labels for rennet if vegetarian.

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This dish is as delightful to make as it is to eat, creating a festive atmosphere with every bite.

Recipe Questions & Answers

→ What pasta types work best for this dish?

Penne or rigatoni are ideal as their ridges hold the creamy roasted pepper sauce well.

→ Can I use fresh peppers instead of jarred ones?

Yes, roasting fresh red bell peppers adds a smoky depth and enhances flavor significantly.

→ How do I achieve the creamy texture in the sauce?

Blending roasted peppers with heavy cream, Parmesan, and spices yields a smooth, velvety sauce.

→ What alternatives exist for the ricotta topping?

Small mozzarella balls can be used for a different texture and festive appearance.

→ How can I incorporate more vegetables into the dish?

Sautéed spinach or peas can be added to increase color and nutrition without overpowering flavors.