Add drained roasted red peppers and garlic cloves to a blender or food processor. Blend ingredients until smooth.
Boil salted water in a saucepan or pot. Add pappardelle pasta and cook for 8-10 minutes. Once the pasta is done drain the water and reserve some for later.
Meanwhile, add a splash of oil to a pan. Once the oil is hot, add 3-4 tbsp of tomato puree, stir and cook for 1 minute.
Next, pour the roasted red pepper mixture into the pan, stir and bring to a boil. Then, pour cream into the pan, add salt to taste, paprika to taste, oregano and stir. Allow the mixture to simmer until thickens and stir from time to time. If the mixture gets too thick then loosen it by adding pasta water.
Add drained pappardelle pasta to the pan and mix until well combined. Leave to simmer on a low heat for 2-3 minutes. Garnish with parsley and serve.