Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.

Drain roasted red peppers well. In a blender, combine peppers, heavy cream, smoked paprika, red pepper flakes, salt, and black pepper. Blend until completely smooth.

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant and lightly golden, stirring constantly to prevent burning.

Pour the blended pepper-cream mixture into the skillet with the garlic. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. If too thick, add a splash of reserved pasta water.

Add the fresh spinach to the sauce and stir until just wilted, about 1 minute. Add the drained pasta and grated Parmesan, tossing to coat evenly. If needed, loosen with more pasta water a tablespoon at a time.

Divide among bowls, top with shaved Parmesan and torn basil. Drizzle with a touch of olive oil and a crack of black pepper.