Bring a large pot of salted water to a boil.

Add 8 ounces DeLallo Bucatini Pasta and cook until al dente according to package directions. Before draining, reserve a splash of the hot pasta water; then drain the pasta and set aside.

While the pasta cooks, place the drained 1 (12 ounce) jar DeLallo Roasted Red Peppers, 2–3 cloves minced garlic, 1/4 teaspoon Italian seasoning, and 1 tablespoon DeLallo Extra Virgin Olive Oil in a food processor and blend until smooth.

In a large skillet, melt 1 tablespoon butter over medium heat. Add 1/2 medium chopped onion and cook, stirring occasionally, until softened and lightly browned, about 4–5 minutes.

Add the roasted red pepper mixture to the skillet, then stir in 3/4 cup heavy/whipping cream and 1/2 teaspoon Dijon mustard. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 7–8 minutes. Season with salt and pepper to taste.

Stir in 2 cups (packed) fresh baby spinach and 1 small handful fresh basil. Cook until the spinach wilts, about 1–2 minutes.

Add the drained bucatini to the skillet and toss to coat the pasta in the sauce. If the sauce needs thinning, add a splash of the reserved hot pasta water and toss again. Heat together 1 minute more until everything is warmed through.

Serve immediately and top with freshly grated parmesan cheese to taste.