Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Roast in the oven for 20-25 minutes until the skin is blistered and the peppers are tender.

Remove the peppers from the oven and let them cool for a few minutes. Once cooled, peel off the skin and chop the peppers into small pieces.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the chopped roasted red peppers to the skillet and stir for another 2-3 minutes.

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth.

Season with salt and pepper to taste. If the sauce is too thick, you can add a little pasta water or more cream to reach your desired consistency.

Serve the sauce over your favorite pasta, garnished with fresh basil if desired.