First, get a large pot of water on the stove and bring it to a boil. Salt it until it tastes like the sea. In a separate large rondeau pan, heat the olive oil over medium high heat. Cook the roasted red peppers, garlic, shallot and pine nuts in it just until soft, about 2-3 minutes.

Let the mixture cool for about 2 minutes while you get your food processor out and set up. Transfer the mixture into the bowl of the food processor and let it run until you have a smooth puree.

Spoon the puree back into the rondeau pan. Add the chicken stock, ricotta, dried herbs, salt, paprika and red pepper. Give it a thorough stir to combine it and let it simmer for 10 minutes.

In the meantime, cook the pasta in the boiling water until just tender, about 7-8 minutes. Drain it and get it into the pan with the smokey red pepper sauce. Add in the parmesan cheese and butter and give it all a big toss to combine it.

You're ready to plate and serve! Spoon the pasta into bowls, then garnish with the basil chiffonade and parmesan shavings. So easy, quick and delicious!