2 tablespoons extra virgin olive oil
Large pinch of hot red pepper flakes
1 onion, chopped
3 red bell peppers, stemmed, deribbed and roughly chopped
1 pound fusilli pasta
3 garlic cloves, minced
2 tablespoons red or white wine
Salt and pepper to taste
1/4 cup heavy cream, lightly warmed
Leaves from 2 sprigs of basil, cut into chiffonade or torn into small pieces
1/2 cup crumbled feta cheese

Start bringing to a boil a pot of salted water for the pasta.

Heat the oil in a skillet. Add the pepper flakes and cook for about 30 seconds. Add the onion and cook over medium-low heat for about 3 minutes. Stir in the bell peppers, cover and cook for 12 to 15 minutes, until the vegetables are very tender.

About halfway through cooking the peppers, begin cooking the pasta according to package directions.

When the vegetables are done, add the garlic to the pan and cook, stirring, until fragrant. Scrape the contents of the pan into a food processor. Quickly deglaze the pan with the wine, then pour this into the processor. Season with salt and pepper. Process, occasionally scraping down the sides of the bowl, until the peppers are very fine and there aren't any large pieces of skin. Add the cream, then taste and, if desired, season with more salt and pepper. Toss with the pasta.

Serve in warmed shallow bowls. Top with the basil and feta.