# What you'll need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce Base
02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp crushed red pepper flakes
10 - Salt and freshly ground black pepper
→ Garnish
11 - 2 tbsp chopped fresh basil or parsley
12 - Additional Parmesan cheese for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 4–5 minutes until soft and translucent. Add garlic and cook 1 minute until fragrant.
03 - Transfer sautéed vegetables to a blender. Add drained peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes. Purée until completely smooth.
04 - Return sauce to skillet over low-medium heat. Simmer 3–4 minutes, stirring frequently. Season with salt and pepper to taste.
05 - Add drained pasta to skillet, tossing to coat. Add reserved pasta water as needed for consistency. Serve immediately topped with basil and extra Parmesan.
