# What You'll Need:
→ Pasta
01 - 7 ounces dried penne or spaghetti
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 12 ounces 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 pasta until al dente according to package directions. Reserve ½ cup pasta water and drain pasta.
02 - Heat olive oil over medium in a large skillet. Add minced garlic and chopped onion, sauté 2–3 minutes until softened and fragrant.
03 - Add roasted red peppers and smoked paprika to skillet. Cook 2 minutes, stirring frequently.
04 - Transfer mixture to blender or use immersion blender to purée until smooth.
05 - Return purée to skillet on low heat. Stir in heavy cream and Parmesan, season with salt and pepper. Simmer 2–3 minutes until creamy and heated through.
06 - Add drained pasta to skillet and toss to coat evenly. Add reserved pasta water as needed to loosen sauce consistency.
07 - Plate immediately, garnish with torn fresh basil and extra Parmesan if desired.
