Cook pasta in water with salt, based on package directions.

Melt two tablespoons butter in a large skillet over medium-high heat.

Mix in the onions and garlic and saute for two to three minutes or until starting to soften.

Add the chopped red peppers and cook for two to three minutes, until very hot.

Remove the skillet from the heat. Carefully transfer the contents to a food processor or blender.

Now puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other two tablespoon butter back to the skillet over medium heat.

Pour the pepper puree back into the skillet.

Add in the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Always be tasting and always adjust if need be.

Drain the pasta and add it to the skillet.

Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra parmesan and a sprinkling of parsley on top.

ENJOY!