Heat the olive oil in a saucepan and sauté the onions till they start to soften, about 3-4 minutes
Throw in the garlic and red peppers and cook for another 3-5 minutes, stirring occasionally
Meanwhile, bring a pot of salted water to boil and cook your pasta according to packet instructions
Transfer the peppers, onion and garlic to a food processor or blender and blend until smooth before pouring back into the saucepan
Turn the heat to medium and mix in your chosen stock. Stir it up and season to taste with salt and pepper.
When the sauce is warmed through, lower the heat a little and mix in your cream and chopped herbs. Make sure to taste a (big) spoonful and season again if needed.
Drain your pasta and mix through the sauce.
Serve topped with some generous parmesan shavings.
If you're not feeding a crowd then the sauce will keep well in the fridge for 2 days.