# What You'll Need:
→ Pasta
01 - 7 oz dried penne or spaghetti
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 12 oz jar roasted red peppers, drained and roughly chopped
06 - ⅓ cup plus 1 tablespoon heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - Salt and black pepper to taste
→ Garnish
10 - Fresh basil leaves, torn (optional)
11 - Extra Parmesan cheese for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve half a cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion and sauté for 2 to 3 minutes until softened and fragrant.
03 - Add the chopped roasted red peppers and smoked paprika to the skillet. Cook, stirring frequently, for 2 minutes.
04 - Transfer the pepper mixture to a blender or use an immersion blender to purée until smooth.
05 - Return the purée to the skillet over low heat. Stir in heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 2 to 3 minutes until creamy and heated through.
06 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water.
07 - Plate immediately and garnish with torn fresh basil and extra Parmesan as desired.
