1. Pop the pasta in salted boiling water and cook until al dente.
2. Squeeze the brine out of the roasted red peppers and discard (don’t rinse them).
3. Melt the butter in a large deep pan over medium heat and fry the onion until soft and golden. Add the garlic and fry for a minute or so longer, then scrape it all into a blender with the roasted red peppers. Blend to a smooth consistency.
4. Pour back into the pan and keep on a low simmer. Add in the cream and stir until completely blended, then stir in parmesan, parsley, smoked paprika and seasoning to taste.
5. Use tongs to add the pasta straight from the pot and toss through the sauce until completely coated. The sauce should thicken around and cling to the pasta. If it dries out at all just toss in a splash of the leftover pasta water.
6. Serve with extra parmesan and parsley and enjoy!

Notes:

Homemade Roasted Red Peppers – You can use jarred roasted red peppers for this recipe to keep it a speedy 15min meal. However, if you only have fresh simply broil (grill) skin side up until black on the outside, turning throughout to keep an even char. Place in a bowl with cling film over it and allow to cool. After peel off the skin, deseeded and slice. For reference, the drained weight of the roasted red peppers is 12oz.