Start by adding marinated roasted red peppers, garlic, and any remaining marinating liquid to your food processor. Blend until completely smooth and creamy, about 1-2 minutes.

In a large saucepan, add 2 tablespoons of butter and melt gently over medium-low heat, swirling the pan occasionally for about 2-3 minutes.

Add 2 minced garlic cloves to the pan and sauté for about 1 minute until fragrant but not browned.

Stir the pureed roasted pepper mixture into the garlic butter, seasoning with salt and fresh ground pepper. Cook over medium heat for about 2 minutes.

Lower the heat and stir in 1 cup of heavy cream and 1 teaspoon of dried basil. Simmer gently for 6-10 minutes, stirring occasionally.

While the sauce is simmering, cook your pasta of choice until al dente. Drain, reserving about 1/2 cup of pasta water.

Add the drained pasta directly to the sauce, tossing to combine and adding reserved pasta water as needed to achieve desired consistency.

Let the pasta cook in the sauce for an additional minute over low heat before serving.