Pin Recipe 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 always brightens our holiday dinners and gets compliments from everyone around the table.
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.
Pin Recipe This recipe brings our family together every holiday season with smiles and full plates.
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
Pin Recipe This creamy roasted red pepper Santa hat pasta is sure to delight guests and bring holiday cheer to your table.
Recipe FAQs
- → Can I use fresh red peppers instead of jarred?
Yes, roasting fresh red peppers adds a smoky depth and vibrant flavor, enhancing the sauce's natural sweetness.
- → What pasta types work best for this dish?
Penne or rigatoni are ideal as their ridges hold the creamy sauce well, but any tubular pasta will work nicely.
- → How can I make the sauce creamier?
Blending in heavy cream and Parmesan cheese creates a luscious texture. Adding reserved pasta water helps achieve a silky consistency.
- → Is there a way to add more vegetables to this dish?
Yes, sautéed spinach or peas can be stirred in for extra color, nutrition, and flavor without overpowering the sauce.
- → Can I substitute ricotta for the topping?
Mozzarella balls make a festive alternative, offering a different texture while maintaining the dish's creamy element.