Set a saucepan over medium heat. Add the butter and once melted add the diced onion, kosher salt, pepper, crushed red pepper flakes. Cook 5 minutes, stirring a few times. Add the garlic cook 1 more minute.

Add the roasted red peppers to the saucepan (with the liquid from the jar as well), goat cheese, and Italian seasoning. Cook 5 to 7 minutes, stirring a few times. Use an immersion blender to blend the sauce to a smooth consistency.

Note: If you do not have an immersion blender, a regular blender or food processor can be used, but very important to wait until it's at room temp (if hot the lid can explode off of the blender).

Cook the pasta in salted water according to package directions, drain very well and return the pasta to the pot you cooked it in. Add the sauce to the pot and place over medium heat. Toss the pasta with the sauce and cook 1 to 2 minutes, stirring a few times. Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes and/or Italian seasoning if needed.

Serve with fresh basil and parmesan cheese over top if desired.