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Preheat your oven to 375°F (190°C).
On a baking pan, arrange the sliced red peppers, shallots, garlic bulb, and cherry tomatoes. Drizzle them with olive oil and sprinkle generously with salt.
Roast the vegetables in the oven for about 20 minutes, or until they are tender and have a light char.
Once roasted, transfer the vegetables to a blender. Add the bone broth, ricotta, pecorino romano, basil leaves, and Italian seasoning.
Blend the mixture until it reaches a smooth consistency.
In a large pan over medium heat, pour in the blended sauce.
Cook your pasta according to the package instructions, making sure to reserve some pasta water.
Add the cooked pasta to the sauce, tossing everything together. If needed, add a splash of pasta water to reach your desired sauce consistency.
Heat the mixture briefly until the pasta is well coated and warmed through.
Serve the pasta topped with freshly grated parmesan cheese.