Place onion and garlic in food processor and pulse until chopped.

Remove and set aside.

Place red peppers in food processor and puree. Set aside.

Heat a saucepan over medium heat. Add the olive oil and sauté the onions and garlic until softened and starting to brown (5 min or so). Stir to prevent them from burning.

Add the thyme and cook 30 seconds.

Add the pork and break it up. Cook until it's browned.

Stir in tomato paste and cook for 1 minute.

Add white wine to deglaze the pan, stirring up any brown bits.

Add diced tomatoes and red pepper puree.

Simmer sauce for 15 minutes stirring occasionally.

Taste and season as required.

While sauce is simmering boil a pot of salted water and cook pasta. Drain and set aside. Toss with some olive oil to prevent pasta from sticking.

Top the pasta with red pepper ragu, sprinkle with basil and Parmesan cheese.