Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain and set aside.
In your skillet, melt the butter over medium heat. Once melted, add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.
To the skillet, add the drained roasted red peppers and stir to combine with the onions and garlic. Let everything cook together for a couple of minutes to allow the flavors to meld.
Transfer the mixture to your blender or food processor. Add the chicken stock or vegetable broth, salt, pepper, and dried basil. Blend until smooth and creamy. If the sauce is too thick, feel free to add a bit more broth to reach your desired consistency.
Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream and bring to a gentle simmer, allowing the sauce to warm through. Taste and adjust seasoning if needed.
Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. Gradually stir in the grated Parmesan cheese, allowing it to melt and integrate into the sauce. If the sauce seems too thick, you can add a bit of the reserved pasta water to loosen it.
Once everything is well combined and heated through, serve your Seriously Amazing Roasted Red Pepper Pasta immediately. Garnish with extra Parmesan cheese and a sprinkle of fresh basil if desired.
