Step 1: Prepare the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Roast the Red Peppers (if not using jarred)

• If you’re roasting fresh red peppers, preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skins are charred.
• Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop them roughly.

Step 3: Sauté the Aromatics

• Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
• Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant, being careful not to burn it.

Step 4: Blend the Sauce

• In a blender or food processor, combine the roasted red peppers, sautéed onion and garlic, heavy cream, Parmesan cheese, smoked paprika, red pepper flakes, salt, and black pepper. Blend until smooth and creamy.

Step 5: Cook the Sauce

• Pour the blended sauce back into the skillet and cook over medium heat for 5–7 minutes, stirring occasionally. Adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to thin it out.

Step 6: Combine Pasta and Sauce

• Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly. If needed, add more pasta water to create a silky consistency.

Step 7: Serve and Garnish

• Serve the pasta hot, garnished with fresh basil, parsley, and additional Parmesan cheese. Add toasted pine nuts for texture or your protein of choice if desired.