Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining. Rinse the pasta under cold water to stop the cooking process and prevent overcooking. Set aside.

Sauté the Veggies:Heat a drizzle of oil in a large skillet over medium heat. Add the diced red peppers and onions. Sauté for 8–10 minutes, stirring occasionally, until softened and fragrant.

Build the Sauce Base:Stir in the ajvar and mix until evenly combined. Immediately add 1 cup of reserved pasta water and let the mixture simmer for 2–3 minutes, stirring occasionally.

Make It Creamy:Pour in the heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with ¼ cup water to make a slurry. Gradually add the slurry to the sauce, whisking continuously to avoid lumps. Return the skillet to heat and allow the sauce to thicken slightly.

Season to Perfection:Add paprika, garlic powder, salt, and black pepper to taste. Stir and let the sauce simmer for 2–3 minutes to enhance the flavors.

Toss the Pasta:Add the cooked pasta to the sauce and toss gently until fully coated. Let it simmer on low heat for another 2–3 minutes, allowing the flavors to meld together.

Serve and Enjoy:Plate your creamy red pepper pasta and enjoy every savory bite! Pair it with a fresh side salad or garlic bread for the ultimate meal.