Step 1

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain and return the pasta to the pot.

Step 2

While the pasta cooks, in a food processor, combine the roasted peppers, pecorino, garlic, oil, pine nuts, sun-dried tomatoes, red pepper flakes and ¼ teaspoon each salt and black pepper. Process until almost completely smooth, scraping the bowl as needed, about 30 seconds.

Step 3

Add the pesto to the pasta in the pot along with ¼ cup of the reserved pasta water, then toss; add more reserved pasta water as needed so the pesto coats the noodles. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with grated pecorino.