In a large bowl, crush the whole tomatoes with your fingers to form a course puree.

Stir in the tomato paste, salt, pepper flakes, sugar, basil, and parsley, and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring often, until the onions begin to soften.

Add the garlic and cook, stirring often, for 2 minutes (do not brown the garlic). Add the roasted red peppers and sauté about 1 minute.

Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally.

When sauce is almost done, bring a pot of water to boil and add pasta. While pasta is boiling, remove 1/2 cup of starchy pasta cooking water and add it to sauce. Drain pasta at the proper time according to package directions.

Taste the sauce and adjust seasoning. Using an immersion blender, or working in batches with a traditional blender, blend the sauce until smooth.

Return the sauce to the pan and let simmer about 5 minutes or until thick enough to coat the pasta.

Serve over pasta and enjoy.