Begin by bringing a large pot of salted water to a boil. Add 12 ounces of ridged rigatoni and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Once cooked, drain the pasta in a colander, but remember to reserve about a cup of that starchy pasta water for later!

While the pasta cooks, prepare the delightful sauce. In a blender, combine the 15-ounce jar of roasted red peppers, 4 crushed garlic cloves, ½ cup of heavy cream, ½ teaspoon of dried oregano, ½ teaspoon of Spanish paprika, and a generous pinch of kosher salt and black pepper. Blend until smooth and creamy, adjusting the texture with reserved pasta water if needed for a silkier sauce.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Pour in the blended sauce and let it simmer gently for about 5 minutes, stirring occasionally.

Once the sauce has thickened, add the drained rigatoni directly to the skillet. Toss the pasta in the sauce to ensure it's evenly coated, adding a bit of the reserved pasta water as needed.

Dish the creamy roasted red pepper pasta onto plates or into bowls. For that finishing touch, sprinkle with freshly grated parmesan cheese and a dash of crushed red pepper flakes for those who enjoy a bit of heat.