Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water before draining the spaghetti.
Step 3: In a large skillet, heat the olive oil and butter over medium heat.
Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5: Place the roasted red peppers, tomato paste, heavy cream, smoked paprika, Italian seasoning, salt, and black pepper into a blender.
Step 6: Blend the sauce until completely smooth and creamy.
Step 7: Pour the blended sauce into the skillet and simmer for 3 to 5 minutes.
Step 8: Stir in the parmesan cheese until melted and smooth.
Step 9: Add the cooked spaghetti to the skillet and toss until fully coated in the sauce.
Step 10: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 11: Stir in the chopped fresh basil and red pepper flakes.
Step 12: Serve warm with extra parmesan cheese and basil for garnish.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over low heat with a splash of cream, milk, or water to loosen the sauce.
You can also microwave individual portions in 30-second intervals, stirring between each interval until heated through.
Freezing is not recommended because the creamy sauce may separate after thawing.
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