Wash the red bell peppers and wipe it dry.

Cover each bell pepper separately into aluminum foil.

Roast them on direct flame by turning them around every few minutes.

Roast till all the sides are roasted and black in color. Covering with aluminium foil is optional.

Once roasted, let it cool down to touch, then remove the foil.

Peel the black skin. Now remove the stem and seeds.

Roughly chop the peppers. Keep it aside.

Cook sauce and spaghetti side by side.

Cook the pasta or spaghetti as per the package instruction or follow this: bring plenty of water to a boil, add big pinch of salt. Once water starts rolling boil, then add pasta. Keep it whole, do not break it. As it cooks it will settle down in the boiling water. Let it cook for 8-10 minutes or till al dente.

Heat the olive oil in a pan. Once hot add onion and garlic. Sprinkle the salt.

Cook till onions are translucent and soft.

Add chopped tomatoes. Cook till tomatoes are softened. It took me about 4-5 minutes.

Then add roasted, chopped red peppers. Mix well.

Add crushed black pepper and red chili flakes. Mix well and cook for a minutes.

Turn off the stove. Let it cool for 2-3 minutes.

Then make smooth puree out of it. You can use grinder or immersion hand blender.

Pour it back to the pan.

Add Italian seasoning, chopped parsley and Parmesan cheese. Mix well and bring it to a boil.

By this time spaghetti should be cooked. Drain all the water. Add to the sauce. toss the pasta and sauce.

Turn off the stove.