Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain.

Meanwhile, add the cream, stock, roasted red peppers, basil, salt, and red pepper flakes to a blender. Blend until smooth.

Transfer the sauce to the large pot and bring to a simmer over medium-low heat. Stir in the parmesan cheese and pasta and cook, stirring until creamy and the pasta is warmed through, about 2 minutes.

Remove from heat and serve hot topped with parmesan cheese and fresh basil.