Spaghetti With Roasted Red Pepper & Cream Sauce

Hold the peppers one by one over an open flame using tongs, and flip them over every few minutes until they are charred and almost blackened on all sides. Place the one that is done in a zip-lock bag while you do the next one; leave them both in the bags for about 5 minutes until they sweat and soften (the skins should come off easily at this point). Cut into the pepper, discard the seeds and white membrane with a sharp knife, and coarsely chop them. Puree in a blender and set aside.
If using fresh tomatoes : bring a pot of water up to the boil and plunge the tomatoes in until the skins start to peel away, about 10 minutes. Completely peel back the skins and coarsely puree them in a blender.
Cook the pasta until al dente and set aside (retain 1 cup of water before draining).
Add olive oil to a big pan and saute the onions until lightly browned. Toss in the garlic, chilli flakes, salt, pepper, and oregano and saute for a minute. Add the red pepper puree and tomato puree/canned tomatoes along with 1/2 cup of milk and cook uncovered for 15 - 20 minutes until the sauce thickens slightly and you get the right consistency. Tear in a few basil leaves and mix into the sauce.
Tip the cooked pasta into the sauce and coat evenly (add the starchy pasta water if needed to loosen out the sauce a bit). Grate Parmesan cheese over the top and garnish with a few basil leaves. Serve immediately.