Roasted Red Pepper Pasta

Add drained jarred roasted red peppers, water, and broth base to a blender. Process until completely smooth.

Melt butter in a skillet over medium heat. Add thinly sliced shallots and cook, stirring occasionally, until deep golden and caramelized.

While the shallots cook, boil the pasta in salted water until al dente. Reserve half a cup of pasta water before draining.

Reduce heat under the shallots and pour in the red pepper puree. Let it sizzle for a moment, then stir in the heavy cream. Simmer until the sauce thickens enough to coat the back of a spoon.

Add the cooked pasta directly to the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Serve topped with shaved Parmesan, fresh basil, and red pepper flakes.