Preheat your oven to 400°F (200°C). Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until charred.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta thoroughly.

In a blender, combine the cooled roasted peppers, heavy cream, minced garlic, salt, black pepper, and red pepper flakes. Blend until smooth.

In a large skillet, heat olive oil over medium heat. Pour in the pepper sauce and cook for about 5 minutes until heated through.

Add the drained pasta to the skillet with the sauce. Toss to coat the pasta in the sauce and cook for an additional 1-2 minutes.

Transfer the pasta to serving bowls and top with torn burrata cheese.

Sprinkle fresh basil over the top.

Grate Parmesan cheese over each serving as a finishing touch.