Save to Pinterest 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.
This pasta quickly became a holiday favorite in my family thanks to its unique look and creamy flavor.
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 45 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.
Save to Pinterest This dish brings warmth and joy to our holiday table and sparks lots of smiles especially from kids.
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
Nutritional Information
Calories 440 Total Fat 16 g Carbohydrates 56 g Protein 15 g
Save to Pinterest This creamy roasted red pepper pasta is a guaranteed crowd pleaser perfect for festive occasions or a comforting weeknight meal.
Recipe FAQs
- → What type of pasta works best with this dish?
Penne or rigatoni are ideal as their ridges hold the creamy roasted red pepper sauce well.
- → Can I use jarred roasted red peppers for convenience?
Yes, jarred roasted peppers save time and still deliver the smoky, sweet flavor needed for the sauce.
- → How can I make the sauce creamier without heavy cream?
Replacing heavy cream with a mixture of ricotta and a splash of pasta water can yield a creamy texture naturally.
- → What are good garnishes for added freshness?
Fresh basil leaves and extra grated Parmesan enhance both color and flavor when sprinkled on top.
- → Is it possible to add vegetables for variation?
Yes, sautéed spinach or peas can be stirred in for additional color, nutrition, and texture.