Created on October 20th, 2014
Cook pasta in salted water according to package directions.
While pasta is cooking, drain red peppers and chop; set aside. Peel and dice onion; set aside.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and purée the pepper mixture until totally blended (there will still be some texture to the peppers).
Over medium heat, add the other 2 tablespoons of butter to the skillet. Pour the pepper purée back into the skillet. Add the broth, salt, and pepper, and stir until heated. Add the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of basil on top.