Preheat oven to 415°F.

Place the garlic (cut-side up) and shallots, cherry tomatoes, and red bell peppers (skin side up) on a large baking sheet in a single layer. Roast for 25 minutes, then flip the garlic so they are cut-side down, roast for another 15-20 minutes, until the tomatoes burst and peppers are soft and charred on top.

Remove from the oven. Once cool enough to handle, peel the skin off the bell peppers.

While the vegetables roast, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

Heat some olive oil in a large pan over medium heat. Add the sausage and cook for 4–5 minutes, until browned and fully cooked. Remove from pan and reserve the grease.

In a blender, combine roasted bell peppers, cherry tomatoes, squeezed roasted garlic and shallots (discard skins), tomato paste, basil, parsley, thyme, garlic powder, smoked paprika, Italian seasoning, salt, black pepper, olive oil. Blend until smooth and creamy.

Return the pan with the sausage grease to medium heat, pour in the blended sauce, heavy cream (if using), reserved pasta water, and stir in the parmesan cheese. Stir and simmer for 1-2 minutes.

Return the cooked pasta and sausage to the pan. Toss until everything is evenly coated and glossy. Taste and adjust salt if needed.

Sprinkle more chopped parsley on top for garnish. Serve warm with extra Parmesan. Enjoy!