Red Pepper Spaghetti with Scallops

Heat a large pot of well-salted water to a simmer. Add Spaghetti (12 oz) and cook according to package directions, for about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.

Meanwhile, heat Olive Oil (1 Tbsp) in a large skillet. Add Onion (1/2) and Garlic (2 cloves) and sauté until soft but not browned, for about 3-4 minutes.

Add the White Wine (1/3 cup) and reduce for 2 minutes.

Stir in Vegetable Broth (1/2 cup) , Dried Oregano (1/2 tsp) , Dried Basil (1/2 tsp) , Cayenne Pepper (1/4 tsp) , Salt (1/4 tsp) , and Paprika (1/4 tsp) and continue to cook until the liquid has evaporated.

Pour mixture into a blender along with Roasted Red Peppers (1 jar) . Puree until smooth, about 30 seconds.

Pour the sauce back into the pan and whisk in Heavy Cream (1/2 cup) . Heat to a simmer and reduce for 1-2 minutes.

Add the Bay Scallops (12 oz) and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste.

Add the cooked spaghetti and Parmesan Cheese (1/2 cup) tossing to coat in sauce, adding a splash of pasta water if needed.

Divide among serving dishes and garnish with additional Parmesan cheese and Fresh Basil (as needed) .