2
Add the peppers, garlic, and shallots to a baking sheet.
3
Drizzle with olive oil and honey, season with salt and pepper, and toss well to coat.
5
Carefully transfer the roasted vegetables to a blender and blend until smooth.
6
Boil the pasta in salted water until al dente and set aside.
7
Pour the blended vegetables into a skillet and cook over low heat.
8
Slowly stir in the cream, then season with more salt, pepper, and as many red pepper flakes as you’d like.
9
Add the cooked pasta and toss until fully coated.
10
Finish with fresh parsley.