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1.
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First, get a large pot of water on the stove and bring it to a boil.
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Salt it until it tastes like the sea.
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In a separate large rondeau pan, heat the olive oil over medium high heat.
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Cook the roasted red peppers, garlic, shallot and pine nuts in it just until soft, about 2-3 minutes.
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Remove from heat.
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2.
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Let the mixture cool for about 2 minutes while you get your food processor out and set up.
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Transfer the mixture into the bowl of the food processor and let it run until you have a smooth puree.
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3.
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Spoon the puree back into the rondeau pan.
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Add the chicken stock, ricotta, dried herbs, salt, paprika and red pepper.
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Give it a thorough stir to combine it and let it simmer for 10 minutes.
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4.
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In the meantime, cook the pasta in the boiling water until just tender, about 7-8 minutes or according to your package instructions.
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Drain it and get it into the pan with the smokey red pepper sauce.
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Add in the Parmesan cheese and butter and give it all a big toss to combine it.
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5.
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Youre ready to plate and serve!
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Spoon the pasta into bowls, then garnish with the basil chiffonade and Parmesan shavings.
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So easy, quick and delicious!
