Blend the Base: Start by grabbing a blender. Drain the roasted red peppers and add them to the blender along with the can of chopped tomatoes. Blend until almost smooth, creating a vibrant and creamy sauce base.

Cook the Aromatics: Place a large frying pan over medium-low heat. Pour in the olive oil, and then finely chop, crush, or grate your garlic cloves and add them to the pan. Cook gently for about 2 minutes until the garlic is fragrant but not browned.

Add the Heat: Once the garlic is fragrant, add the pinch of chili and cook for another 30 seconds, allowing the flavors to meld. Pour in the blended pepper and tomato mix and add a generous pinch of salt.

Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to deepen and develop.

Cook the Spaghetti: While the sauce is simmering, cook your spaghetti in a large pot of well-salted boiling water until it’s al dente.

Combine Pasta and Sauce: Once the spaghetti is cooked, transfer it directly into the pan with the spicy tomato and pepper sauce. Mix vigorously until the spaghetti is evenly coated and glistening.

Melt the Cheese: Turn off the heat and add about one-third of your grated Parmesan cheese to the pasta. Stir gently to allow the cheese to melt into the warm sauce. If it feels too thick, loosen it up with a splash of pasta water.

Final Seasoning: Taste your dish now; add more salt if needed, and get ready to serve! Plate the glorious, glossy spaghetti into warm bowls.

Garnish and Serve: Top each serving with the remaining Parmesan and a sprinkle of black pepper for added flavor.