Creamy Roasted Pepper Pasta

1: Slow roast the red and orange peppers with olive oil, seasoning with salt, pepper, and oregano for at least 30 minutes. Add the cherry tomatoes, garlic cloves, and balsamic vinegar to the tray.

2: Prepare the tomato sauce base by thinly slicing the onion and slow cooking it. Add sugar and butter. Incorporate the roasted veggies and a tin of chopped tomatoes.

3: Simmer the sauce for a minimum of 25 minutes while frying the sausages and cooking the pasta.

4: Mix pasta water with several spoonfuls of cream cheese (if using) to add a creamy element to the dish.

5: Plate the pasta properly before spooning the sauce over it and top with fresh basil.