A creamy, flavorful roasted red pepper pasta sauce that’s easy to make and perfect for a quick weeknight dinner.

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Roast the red peppers by placing them under a broiler or directly over a flame until charred, then peel and remove seeds.
Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
In a blender or food processor, combine roasted peppers, sautéed onion and garlic, heavy cream, Parmesan cheese, salt, pepper, red pepper flakes, and basil. Blend until smooth.
Pour the sauce back into the skillet and heat over low, adding vegetable broth or pasta water to reach desired consistency.
Simmer for 5 minutes, stirring occasionally.
Toss the cooked pasta with the sauce until fully coated.
Serve warm, garnished with extra Parmesan and basil if desired.