Festive pasta with rich roasted red pepper sauce, creamy ricotta topping, and fresh basil for vibrant flavor.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Roasted Red Pepper Sauce
02 - 2 large roasted red bell peppers (jarred or homemade), 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 ground 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. Add pasta and cook according to package directions until al dente. Drain, reserving ½ cup of pasta water.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4 to 5 minutes until soft and translucent. Add minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate roasted red peppers into the skillet and cook for 2 minutes, stirring occasionally.
04 - Transfer contents to a blender. Add heavy cream, grated Parmesan, smoked paprika, salt, black pepper, and red pepper flakes if using. Blend until smooth and creamy.
05 - Return the sauce to the skillet over low heat. Add the drained pasta and toss to coat evenly, adding reserved pasta water gradually to achieve a silky consistency.
06 - Plate the pasta and top each serving with a generous spoonful of ricotta cheese to mimic a Santa hat pom-pom. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese.
