In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely minced shallot and sauté for 5-7 minutes until golden brown.

Once the shallots are caramelized, add 1 cup of jarred roasted red peppers and ½ cup of broth to the skillet. Stir and let simmer for 2-3 minutes.

Remove from heat, let cool slightly, then blend the mixture until smooth. Stir in ½ cup of heavy cream and season with salt and pepper.

In a large pot, boil salted water, then add 8 ounces of pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving a bit of pasta water.

Return drained pasta to the pot, pour the roasted red pepper sauce over the hot pasta, and toss to combine. Add reserved pasta water if sauce is too thick.