Save 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 because of its creamy texture and eye-catching presentation that delights both kids and adults.
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 4 5 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 My family especially enjoys gathering around the table as we share this meal, making festive memories with every bite.
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
Allergen Information
Contains dairy (cream Parmesan ricotta) Contains wheat (pasta) Double-check cheese labels for rennet if vegetarian
Save This pasta recipe is sure to brighten any holiday table and keep everyone coming back for more.
Recipe FAQ Section
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal for holding the creamy roasted red pepper sauce well, but other tube-shaped pastas can also be used.
- → How can I achieve a smooth red pepper sauce?
Blend roasted peppers with cream, Parmesan, spices, and a bit of reserved pasta water until silky for a rich, velvety sauce.
- → Can I prepare the roasted red peppers ahead of time?
Jarred roasted peppers offer convenience and great flavor, but homemade roasted peppers bring smokier depth and freshness.
- → What alternatives are there for the ricotta topping?
Small mozzarella balls can be used instead of ricotta for a milder, stretchy texture that complements the sauce.
- → How do smoked paprika and red pepper flakes affect the flavor?
Smoked paprika provides warmth and subtle smokiness, while red pepper flakes add optional mild heat enhancing the overall profile.