Red Pepper Pasta

About 1 lb of Spoglini pasta, or pasta of your choice
1 jar roasted red peppers, drained, chopped
2 tablespoons tomato paste
1 tablespoon olive oil
3 cloves garlic
1/2 cup onion, chopped
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/3 cup heavy cream
Salt and pepper
Optional: cooked bulk Italian sausage
Fresh grated Parmesan cheese
Fresh basil, for garnish

1. Cook the pasta according to package instructions.
2. While pasta is cooking, heat the olive oil in a skillet over medium-low heat. Cook the onion for about 5 minutes. Add the garlic and cook for one more minute.
3. Add the onion and garlic, roasted peppers, tomato paste, basil, and a sprinkle of salt and pepper to a blender. Blend until smooth. Add the cream and blend again. Taste and add more salt or pepper, to taste.
4. Pour the sauce into the skillet and heat up over low to medium heat. Do not boil, just warm it up. If the sauce seems too thick, add a splash of vegetable broth or water to thin. Serve the sauce tossed with the hot pasta and optional sausage and topped with fresh Parmesan and chopped basil.