Roast the peppers. Preheat your oven to 200°C (180°C fan). Halve the peppers, remove the stems and seeds, and place them cut-side down on a lined baking tray. Roast for 30–35 minutes, until the skins are deeply charred and blistered, and the kitchen smells sweetly smoky. The peppers should feel soft when pressed gently.

Steam and peel. Transfer the hot peppers to a bowl, cover tightly with cling film, and leave for 10 minutes. This steam loosens the skins. When cool enough to handle, peel away the charred skins – they should slip off easily, revealing tender, fragrant flesh. Set the peeled flesh aside.

Sweat the aromatics. While the peppers rest, heat the olive oil in a large frying pan over a medium flame. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until it turns translucent and golden at the edges – you should hear a gentle sizzle. Add the minced garlic, dried thyme, and smoked paprika, and cook for 1 minute more until the garlic is fragrant but not coloured.

Build the sauce base. Pour in the tinned chopped tomatoes, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Let the mixture simmer for 5 minutes, stirring now and then, until it thickens slightly and turns a deeper red. Season with a pinch of salt and pepper.

Blend until silky. Transfer the tomato mixture and the roasted pepper flesh to a blender or food processor. Whizz on high for 45 seconds to 1 minute, until the sauce is completely smooth and looks like velvet. For an extra-silky finish, add the balsamic vinegar at this stage – it brightens the flavours without tasting sharp.

Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package instructions until al dente – typically 10–12 minutes. Reserve about 150ml of the starchy pasta water before draining.

Combine and finish. Return the blended sauce to the frying pan over a low heat. Stir in the double cream and grated Parmesan, then add the drained penne. Toss everything together for 2–3 minutes, letting the sauce cling to every tube. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until it falls in glossy ribbons. Taste and adjust seasoning. Serve immediately, garnished with fresh basil leaves.