Place the red bell peppers and cherry tomatoes on a parchment-lined baking tray, drizzle with olive oil, season with salt and add the rosemary sprigs.

Roast at 200°C in a preheated oven or air fryer for about 15-20 minutes, until the peppers are charred or soft and their skin loosens, checking around 12-15 minutes if your appliance runs hotter.

Let the peppers cool slightly, then peel off the skin and remove the seeds.

Blend the roasted peppers and tomatoes until smooth-ish, without straining, for a slightly chunky, textured sauce.

Heat olive oil in a pan, add the sliced garlic and parsley stems and let them gently infuse the oil.

Add the chilli flakes and sliced onion and cook until the onion softens.

Add the tomato paste and cook for about a minute on medium heat.

Add the blended roasted pepper mixture and cook for a few minutes.

Add the fresh cream and stir until everything comes together, without adding too much cream.

Add the cooked paccheri and a few fresh basil leaves, toss well, adding a splash of pasta water if needed.

Serve with lots of freshly grated Parmesan and fresh basil.