Cook your pasta noodles in boiling, salted water according to the package minus one minute.
Cook your sausage in a skillet until it's browned lightly. Set aside.
In a large skillet add 2 tablespoons of butter. Cook over medium high heat. Add the onions and shallots and saute for about 4 to 5 minutes. Add the garlic and the roasted red peppers and cook for about 3 to 4 minutes more.
Remove the skillet from the heat, carefully transfer the ingredients to a food processor. Pulse until mixed but slightly chunky. Be sure the lid was on. Seriously people, common sense prevails here.
Heat the remaining butter (2 tablespoons) in the same skillet over medium high heat, then transfer the ingredients from the food processor back into the pan. Add the cooked ground sausage, broth, salt and pepper and cook until it all starts to bubble and come together while you stir.
Add the heavy cream in, more or less depending on your taste.
Stir until the cream combines and feel free to add any more spices that you love.
Drain pasta in a colander, reserving about ½ cup of pasta water, and pour that cooked pasta into your skillet. Continue to cook until everything combines and become one big happy melting pot of joy. To help it combine a little better, add a little pasta water. Start with about ¼ cup and cook while it melds the ingredients together. You can add more if needed.
Toss the dried sweet basil over top and it's pasta party time.
Serve with a big old spicy sausage and red pepper smile!