Position an oven rack approximately 15cm below the broiler element and preheat the broiler to its highest setting. Place the whole, uncut red peppers on a foil-lined baking sheet. Broil for 18–22 minutes, turning each pepper every 5 minutes using tongs — working around the circumference to expose every surface to the broiler's direct radiant heat. The target is complete, total blackening and blistering of the entire exterior skin — not partial charring with some red skin remaining, but uniformly blackened, blistered surfaces on every side. This level of char seems aggressive but is entirely correct: the blackened skin is the part that is removed, and the char's aromatic compounds penetrate slightly into the flesh beneath the skin during the steaming step, contributing the smoky depth that defines the sauce's character. Transfer the blackened peppers immediately to a large bowl and cover tightly with plastic wrap. Allow to steam for 15 minutes — the trapped residual heat continues to cook the flesh and the steam separates the skin from the flesh, making peeling effortless. Do not rinse the peppers after peeling — rinsing washes away the charred aromatic compounds that have penetrated the flesh surface. Peel the skin away with your fingers, pulling in strips — it should slip off cleanly after the steam. Remove the stem and seeds from each pepper and tear the flesh into large chunks. The peeled, roasted pepper should show a deep red interior with occasional charred flecks — this is correct.

While the peppers steam, bring a large pot of water to a full rolling boil and add the 10g of kosher salt. Hold at the boil while preparing the aromatic base — the pasta will be added when the aromatics are done.

Heat 30ml of the olive oil in a large, deep skillet over medium heat. Add the thinly sliced shallots. Cook for 6–7 minutes, stirring frequently, until deeply golden and fully softened — not simply translucent, but showing proper caramelisation at the edges with a light golden-brown colour throughout. Shallots are specified here rather than standard onion for their sweeter, more complex, slightly wine-like flavour that complements the roasted pepper's natural sweetness without the sharper sulphurous note of a standard white onion. At the correct depth of colour, the shallot's natural sugars have caramelised sufficiently to produce a sweet, deeply flavoured aromatic base that is the flavour foundation of the entire sauce. Add the minced garlic and cook for 90 seconds, stirring constantly — at medium heat, garlic in sweet caramelised shallot juices moves quickly toward browning. Add the 60g of drained, chopped sun-dried tomatoes, the 5g of smoked paprika, 3g of red pepper flakes, and 8g of fresh thyme leaves. Cook for 1 minute, stirring continuously — the smoked paprika and red pepper flakes bloom their fat-soluble aromatic and heat compounds into the surrounding olive oil and shallot fat. The sun-dried tomatoes add a secondary concentrated tomato sweetness alongside the roasted pepper's primary character. The thyme's aromatic compounds release into the hot oil. The pan should smell deeply complex — caramelised onion, smoked spice, tomato, and herb simultaneously.

Add the torn roasted pepper pieces to the skillet with the shallot mixture. Add the 15ml of balsamic vinegar. Cook for 2 minutes, stirring and turning the peppers through the aromatics — the balsamic reduces slightly against the pan heat, concentrating its sweet-acidic character and distributing it evenly through the pepper-and-shallot mixture. The balsamic is not present in sufficient quantity to taste of balsamic in the finished sauce — rather, it adds a concentrated sweet-acidic note that bridges the pepper's natural sweetness and the cream's richness, producing a more complete, more complex flavour than the sauce would have without it. After 2 minutes, remove from the heat and allow to cool for 3–4 minutes before blending — adding very hot ingredients to a blender can produce pressure buildup and steam release.

Transfer the entire contents of the skillet — roasted peppers, caramelised shallots, sun-dried tomatoes, all aromatics and oil — to a blender. Add the 240ml of heavy cream, 120g of mascarpone, and the remaining 2g of salt. The mascarpone is the sauce's body-building dairy component — its much higher fat content than cream alone produces a sauce with more coating quality, more resistance to breaking during the pasta tossing step, and a richer, more velvety mouthfeel. The heavy cream lightens the mascarpone slightly and contributes to the sauce's flowing, pourable consistency. Blend on high speed for 60–90 seconds — a full, uninterrupted high-speed blend rather than a brief pulse. The goal is a completely smooth, uniformly vivid orange-red sauce with no visible pepper pieces, shallot fragments, or herb bits remaining. Stop and scrape down the sides of the blender once during blending to ensure the entire batch reaches the same consistency. The finished blended sauce should flow slowly from the blender, have a vivid, almost luminous colour from the roasted peppers and smoked paprika, and smell intensely of sweet roasted pepper with the background warmth of the spiced oil.

Add the 400g of pasta to the boiling salted water and cook for 1 minute less than the package directions. Before draining, reserve 200ml of the starchy pasta water. Drain without rinsing. Return the empty skillet to medium heat and pour in the blended red pepper cream sauce. Warm for 2–3 minutes, stirring occasionally, until the sauce is gently simmering — just enough heat to ensure it is at the correct temperature to finish cooking the pasta. Add the drained pasta directly to the sauce along with 120ml of the reserved pasta water and the 60g of finely grated Parmigiano-Reggiano. Toss vigorously for 2–3 minutes — turning the pasta continuously through the sauce. The pasta absorbs the red pepper cream's flavour during this tossing period and releases additional starch into the sauce, thickening it and producing the glossy, coating emulsion. Add additional pasta water tablespoon by tablespoon if the sauce tightens beyond the correct flowing, coating consistency during the toss.

Remove from the heat. Drizzle the remaining 15ml of extra-virgin olive oil over the pasta and toss to distribute — raw, uncooked olive oil's fresh, fruity character adds a top note that the oil cooked into the base at the beginning does not provide. Add the torn basil leaves and 3g of black pepper and toss gently for 10 seconds — enough to distribute the basil without wilting it completely. Taste and adjust with additional salt if needed. Divide among four warm shallow bowls immediately. Scatter approximately 10g of toasted pine nuts over each bowl — the pine nuts' buttery crunch against the smooth cream sauce is the specific textural contrast this uniformly silky sauce requires. Finish with additional finely grated Parmigiano-Reggiano.