2 very red, unblemished sweet red peppers, about 1/2 pound
2 Tablespoons olive oil
2 cups coarsely chopped onions
2 teaspoons minced garlic
1/2 teaspoon hot red pepper flakes
1 cup chicken stock
Salt and freshly ground pepper to taste
1/4 cup chopped basil
1 pound cooked pasta
Grated Parmesan cheese
Cut peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop peppers coarsely. There should be about 2 cups.
Heat oil in large saucepan and add the peppers. Cook, stirring, about 5 minutes. Add onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes.
Ladle the sauce into the container of a food processor and blend thoroughly. Return mixture to the saucepan and bring to the boil. Cook about 2 minutes and stir in the basil.
Serve with 1 pound pasta cooked to the desired degree of doneness. Serve the cheese on the side.