Bring a large pot of salted water to a boil. Add long-cut pasta, such as linguine, and cook according to package instructions until al dente, typically 8–10 minutes. Reserve about a cup of pasta water, then drain the rest, returning the pasta to the pot while you prepare the sauce.

While the pasta cooks, squeeze excess brine from the jarred roasted red peppers. Set them aside.

In a large deep pan, melt a generous tablespoon of butter over medium heat. Add the diced white onion and sauté for about 5 minutes, or until soft and golden. Next, add minced garlic and continue to sauté for another minute.

Transfer the sautéed onion and garlic mixture to a blender, adding the roasted red peppers. Blend until the mixture is smooth and creamy.

Return the blended sauce to the pan and set it over low heat. Stir in room temperature heavy cream, blending the ingredients together, and allow to simmer for about 3–4 minutes.

Mix in freshly grated Parmesan cheese, chopped parsley, and smoked paprika. Add chili flakes, salt, and black pepper to taste.

Add the cooked pasta to the sauce, tossing until all the noodles are thoroughly coated. If the sauce appears too thick, gradually add a splash of reserved pasta water.

Serve the creamy roasted red pepper pasta immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.