Preheat your oven to about 200℃ and bake the paprika. Once the peels become blackened, wrap in aluminum foil, let sit for a few minutes, then peel.
A good way to remove the paprika peel - after baking, cover with a cold cloth. After a few minutes, you'll be able to remove the peel.
Cut the paprika into whatever size you like, and put in a blender together with the heavy cream. If you're not using heavy cream, then add olive oil.
Boil the pasta al dente. Add some oil to a frying pan and cook the onions, then add the sauce from Step 3, along with the genovese, tomato sauce, and chili.
Drain the pasta and add to the frying pan. You can also add cheese here if you like. Transfer to a serving plate, and garnish with more cheese and black pepper if you like.
I made this one without heavy cream. In Step 3 add the paprika and 3 tablespoons of olive oil to the blender and mix. Then proceed to Step 4.
Story Behind this Recipe
I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.
There's no cheese in the pesto genovese, so I add it in. If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil.