Preheat the oven to 400 F. Add the sliced onion and garlic, cut side down, to a sheet tray. Drizzle with oil, salt, and pepper, and toss to coat. Place in the oven until the onions and garlic are soft and starting to brown, about 20 minutes.

Char your red peppers over an open flame or broil until the skin is entirely burned. Immediately transfer to a heatproof bowl and cover it with plastic wrap tightly. Allow to steam for 10-15 minutes.

Combine the basil and oil in a blender and blend until smooth. Transfer to a small pot over medium heat. Bring to a simmer for 1-2 minutes, then turn the heat off. Pour into a strainer lined with a coffee filter and allow to drip out. Store in the fridge for up to a month.

In a large skillet, add a touch of olive oil, then crumble in the sausage. Cook over medium heat, breaking up pieces with a wooden spoon until cooked through and crispy, for about 10 minutes. Transfer to a paper towel-lined plate. Keep the rendered oil in the pan.

Once the peppers have slightly cooled, peel them (with the help of water…keep a bowl to dip your hands to clean as you go), then deseed the peppers and cut them into strips.

Add the roasted peppers, onions, garlic, and heavy cream to a blender and blend until smooth. Taste and season with salt and pepper.

Cook your pasta of choice until 1 minute under al dente, then transfer to the pan with the rendered sausage oil. Toss the pasta. Add in the pepper puree, a touch of pasta water and stir well to emulsify. Add in ¾ of the sausage and toss well.

Plate the pasta and garnish with more crumbled sausage, black pepper, freshly grated pecorino, and basil oil.