Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.
Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.
To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves.
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