Ingredients:

  • 12 oz jarred roasted red peppers, drained
  • 1 lb penne, rigatoni, or fettuccine pasta
  • 0.5 cup heavy cream
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 tsp lemon juice
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh basil leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil the pasta. Cook the 1 lb pasta in a large pot of salted water according to package directions until al dente. Note: It should have a slight bite as it will cook further in the sauce.
  2. Reserve the water. Scoop out 1 cup of the starchy pasta water before draining. Note: Don't skip this; it's the secret to a glossy sauce.
  3. Blend the base. Place the 12 oz drained roasted red peppers into a blender and pulse until completely smooth.
  4. Sauté the aromatics. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and 4 cloves smashed garlic, cooking until the onions are translucent and fragrant.
  5. Toast the spices. Stir in 1 tsp smoked paprika and 0.5 tsp red pepper flakes. Let them sizzle for 30 seconds to release their oils.
  6. Simmer the sauce. Pour the blended pepper puree into the skillet. Stir and cook for 3-5 minutes until the sauce begins to darken slightly.
  7. Add the cream. Stir in 0.5 cup heavy cream and 1 tsp lemon juice. Lower the heat and whisk until the sauce is a uniform orange red color.
  8. Combine. Add the cooked pasta directly into the skillet. Pour in half of the reserved pasta water.
  9. Emulsify. Toss the pasta vigorously over low heat until the sauce thickens and clings to the noodles. Add more pasta water if it looks too dry.
  10. Garnish. Stir in 0.25 cup Parmesan cheese and 0.25 cup fresh basil. Season with 0.5 tsp salt and 0.25 tsp black pepper before serving.