Pasta with Roasted Red Pepper and Cream Sauce

INGREDIENTS

1 lb

uncooked gluten-free seashell pasta (such as Tinkyada)

2 tsp

extra-virgin olive oil

1/2 cup

finely chopped onion

bottle roasted red bell peppers, drained and coarsely chopped

2 tsp

balsamic vinegar

1 cup

half-and-half

1 tbsp

tomato paste

1/8 tsp

ground red pepper

1 cup

grated fresh Parmigiano-Reggiano cheese, divided

Thinly sliced fresh basil (optional)