Prep and roast the peppers: preheat the broiler (or a gas flame). Halve and seed the peppers and toss with 1 tbsp olive oil and a pinch of salt. Broil skin-side up on a foil-lined tray 8–12 minutes until the skin is deeply blistered and black in spots. Why: charring concentrates the pepper’s sweet flavors and adds smoky complexity — steaming and peeling after charring produces a smoother sauce without bitter burnt skin.

Steam, peel and cool the peppers: transfer the charred peppers to a bowl and cover with plastic wrap (or a bowl over the peppers) for 10 minutes. Peel away the loosened skin, discard seeds and tough membranes, and roughly chop. Why: steaming loosens the skin for easy removal; removing seeds and membranes keeps the sauce silky and free of bitterness.

Cook the rice: rinse the rice briefly until the water runs nearly clear. Combine rice with 1 cup (240 ml) water and 1/4 tsp salt in a small saucepan, bring to a simmer, cover, and cook 12–15 minutes until tender and the water is absorbed. Fluff and let cool for 5 minutes. Why: fully cooked rice releases starch when blended, which is the key thickening agent — you need it tender so the sauce becomes completely smooth.

Blend the sauce base: in a blender or high-speed food processor combine the roasted peppers, cooked rice, 2 cups (480 ml) whole milk, smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Blend on high until completely smooth and velvety (30–60 seconds). Why: blending rice + milk + peppers creates a creamy, emulsified base without needing cream or cheese; the rice starch thickens and stabilizes the sauce so it clings to pasta.

Cook the pasta and reserve pasta water: bring a large pot of water to a rolling boil, salt it generously (approx 1 tbsp per 4–5 liters), and cook the pasta until 1–2 minutes shy of al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain. Why: salting seasons the pasta from the inside; cooking slightly under al dente allows it to finish in the sauce without becoming mushy. Reserved pasta water contains starch that helps bind and loosen the sauce.

Sweat the aromatics: while pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a wide sauté pan over medium heat. Add the chopped onion and a pinch of salt and sweat 6–8 minutes until very soft and translucent (don’t brown). Add minced garlic and crushed red pepper (if using) and cook 30–45 seconds until fragrant. Why: gently sweating builds a sweet, mellow background flavor; avoid browning to keep the sauce bright and smooth rather than caramelized.

Combine sauce and aromatics: pour the blended pepper–rice–milk mixture into the sauté pan with the softened onion and bring to a gentle simmer over medium-low heat, whisking constantly. Simmer 6–8 minutes until the sauce thickens to a loose cream that coats the back of a spoon. If it becomes too thick, whisk in reserved pasta water 1–2 tbsp at a time to reach desired consistency. Why: simmering evaporates excess water to concentrate flavor and activates rice starches to create a silky mouthfeel; adding pasta water adjusts viscosity and helps the sauce bind to the pasta.

Finish the sauce and toss with pasta: add the cooked pasta directly to the pan and toss vigorously for 1–2 minutes over low heat, adding up to 1/3 cup reserved pasta water to loosen if needed. Stir in remaining 1 tbsp butter to finish and gloss the sauce; check seasoning and add additional salt and pepper to taste. Why: tossing allows the pasta to absorb flavor and the sauce to cling to each piece; the finishing butter enriches and creates a silky sheen.

Plate and garnish: divide among 4 warmed bowls, sprinkle with chopped basil or parsley, a crack of black pepper, and a light drizzle of olive oil. Serve immediately. Why: serving warm keeps the sauce at its best texture; fresh herbs provide brightness to balance the creamy, sweet pepper sauce.

Storage and reheating: cool leftovers quickly, store in an airtight container in the fridge up to 3 days. Reheat gently over low heat with a splash of milk or pasta water, stirring until warmed through. Why: rice-thickened sauces can tighten when cold; a little liquid and low heat restore creaminess without breaking the emulsion.