Prepare the Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Roast the Peppers: Add the chopped red and yellow bell peppers to the skillet, cooking for 5-6 minutes until tender and slightly caramelized.
4. Create the Sauce: Stir in the drained diced tomatoes and cook for 2-3 minutes until the tomatoes are warmed through. Add the heavy cream and bring to a simmer. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
5. Add the Cheese and Basil: Stir in the Parmesan cheese and dried basil. Season with salt and pepper to taste. If the sauce becomes too thick, add some reserved pasta water to achieve your desired consistency.
6. Toss the Pasta: Add the cooked pasta to the skillet, tossing it gently to coat in the creamy tomato-pepper sauce. Adjust the seasoning with more salt, pepper, or basil, if desired.

Serve and Garnish

1. Serve the Pasta: Divide the pasta between bowls.
2. Garnish: Garnish with extra Parmesan cheese, freshly ground black pepper, and a few basil leaves. Serve immediately and enjoy!