Start by adding marinated roasted red peppers, minced garlic, and a touch of their marinade into a food processor. Pulse until you achieve a smooth, creamy consistency, about 1-2 minutes.

In a small saucepan, melt 2 tablespoons of butter over medium-low heat until it’s frothy, about 1 minute. Add the crushed garlic and sauté for about 1 minute or until fragrant.

Stir in the pureed red pepper mixture to the sautéed garlic. Season with salt and freshly ground pepper. Cook for 2-3 minutes until it starts to bubble and thicken.

Lower the heat and gradually stir in 1 cup of heavy cream and 1 teaspoon of dried basil. Cook on low for an additional 6-10 minutes, stirring occasionally until it thickens to the desired consistency.

While the sauce simmers, bring a pot of salted water to a boil and cook ½ lb of pasta according to package instructions. Reserve about ½ cup of the pasta cooking water before draining.

Add your drained pasta directly into the pot with the creamy roasted red pepper sauce. Toss to fully coat the pasta, adjusting with reserved pasta water to reach desired consistency.

Plate your Creamy Roasted Red Pepper Pasta and finish with freshly grated Parmesan cheese or a herbal garnish of basil if desired.