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Preheat oven to 400 degrees. Toss tomatoes and peppers with 2 tablespoons olive oil and spread on a baking sheet. Bake 20-25 minutes, or until veggies are tender.
Meanwhile, bring large pot salted water to boil. Cook pasta according to package directions.
In deep pan or skillet, add onion and remaining olive oil and cook over medium heat 3 minutes, stirring occasionally. When tomatoes and peppers are tender, pulse in food processor until they become “sauce.” Pour into skillet with onion and add heavy cream. Bring to a simmer.
Add cooked pasta and season with sea salt, pepper, and red pepper chili flakes. Garnish with parsley and Parmesan, if desired.