Peel onions and cut in half. Then slice each half into large half moons about 1 inch thick. Transfer to baking sheet.
Peel 1 bulb of garlic and transfer to baking sheet.
Remove seeds, stems, and ribs from bell peppers and chop into ~2x2 inch pieces. Transfer to baking sheet.
Generously drizzle vegetables with olive oil and season with plenty of salt and pepper.
Toss vegetables to distribute oil & seasonings.
Ensure vegetables are in one even layer on the baking sheet and then bake with convection on, if possible, at 400F for 30 minutes.
Part way through baking, stir vegetables on sheet tray to ensure even cooking. Ensure vegetables are in a single layer again before returning to oven.
After peppers and onions have roasted with some color and onions are frizzled and caramelized, allow to cool for 10 minutes.
Blend onions, garlic, and peppers with 1 cup of heavy cream and Pecorino Romano.
Cook 1 pound of pasta in heavily salted water a few minutes under suggested cook time on packaging.
Reserve 2 cups of pasta water minimum.
In a separate pan, add pasta sauce and par cooked pasta. Add pasta water 1/2 cup at a time until all pasta is evenly coated in the sauce.
Season with additional salt and pepper to taste.
Serve with fresh basil and toasted pine nuts.