Pasta with Roasted Red Pepper Sauce

Cook pasta al dente in a pot of generously-salted boiling water, according to package instructions. (See below for optimal timing suggestions for cooking the pasta and the sauce.)As your pasta water is heating up to a boil, make the roasted red pepper sauce. Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.Heat olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer. Stir in the remaining sauce ingredients (stock, honey, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5-10 minutes or until your pasta is done.(Timing-wise, I typically add the dried pasta to the pot of water to begin cooking once my sauce has reached a simmer. That way the sauce gets to simmer for the amount of time it takes to cook the pasta.)Once your pasta reaches al dente, drain it and transfer the pasta to the saute pan of sauce. Toss to combine. Serve immediately, garnished with extra toppings if desired.