Preheat oven to 400° F. Line a baking sheet with foil. Toss cherry tomatoes onto sheet pan (no need to cut them). Add bell peppers to the pan and toss veggies with 2 Tbsp. olive oil. Bake for 20-25 minute, or until veggies become tender.
Meanwhile, boil water for linguini in a large stockpot and add a dash of salt to the water. Cook pasta according to package directions.
In a deep pan or skillet, add shallot and remaining olive oil and cook over medium heat for about 3 minutes, stirring occasionally. By this time, the tomatoes and veggies should be finished. Pulse them in a food processor until it becomes a "sauce." Pour this sauce into the shallots and add in heavy cream. Let it come to a simmer.
Add in cooked noodles and season with salt, pepper and red pepper chili flakes. Garnish with parsley and Parmesan if desired.
Video
Notes
*If you don't have any shallots on hand, you can use a small yellow onion instead.
Add in chicken, ground turkey or ground beef, if desired.