Cook the pasta in salted boiling water until al dente.

Drain the roasted red peppers, discarding the brine but not rinsing them.

In a pan over medium heat, melt the butter and cook the onion until tender. Add garlic and cook for another minute. Transfer to a blender with the roasted red peppers and blend until smooth.

Return the mixture to the pan, keeping it on low heat. Stir in the cream until well combined, then add the parmesan cheese, parsley, smoked paprika, and season with salt and pepper.

Add the pasta directly from the pot to the sauce, tossing to coat thoroughly. Serve with additional parmesan and parsley.