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Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).
Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned).
Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.
Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick.
Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce and add salt if needed.