Roast the Red Peppers: (Skip if using jarred roasted red peppers)

Cup of Yum
1. Preheat oven to 450°F (230°C). Slice the red bell peppers in half and set them skin sides up on a baking sheet. Roast for 20 minutes, or until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. The steam makes them easier to peel.
3. Peel off the skins, remove the stems and seeds, and roughly chop the peppers.

Make the Roasted Red Pepper Sauce

1. Heat the olive oil in a large pan over medium heat. Add the shallot and cook for 5 minutes to soften.
2. Add the garlic and cook 30 seconds, or until fragrant.
3. Stir in the chopped roasted red peppers, fresh chopped basil, paprika, red wine vinegar, and salt and pepper to taste.
4. Reduce heat to low and simmer for 10 minutes to let the flavors develop.
5. Carefully transfer the mixture to a blender or food processor and process until smooth. Adjust for salt to taste.
6. Return the blended roasted red pepper sauce to the pan and heat to low. Stir in the grated cheese and optional heavy cream (if using). Simmer 5 minutes.

Make the Pasta

1. Boil the pasta noodles per the package instructions, about 10 minutes until al dente. Drain, then toss with the simmering pasta sauce.
2. Garnish and serve.