Heat a heavy skillet and then place the whole tomatoes on it. If your skillet is large enough, place the jalapenos and the garlic cloves with skins on in the skillet too. If not, roast these one at a time.
Roast the tomatoes until the skin starts to char and brown spots appear. Turn them around and let them cook on all sides until the skin is fairly browned. Do the same for the jalepenos and the garlic.
Remove everything to a plate. I like to roast the tomatoes further in an oven to intensify the sweetness. So cut the tomatoes in half and put them in an oven-safe dish, cut side up, and place in a 500-degree preheated oven for 20 minutes.
Once the tomatoes cool, place them in a blender along with the jalapeno peppers (deseed them if you are sensitive to heat) and the chipotle chili. Peel the garlic and add it to the blender too.
Blend the tomatoes into a puree. You don't need to add more water-- there's enough liquid in the tomatoes to help you along.
Heat the olive oil in a skillet. Add the tomato-chipotle mixture to the skillet and cook until it is reduced to the consistency of tomato paste and has become darker, about 8-10 minutes.
Add the cashew cream and mix well.
Add salt to taste. You can also add some ground black pepper for more flavor, but I find that there is already enough heat in the sauce.
Add the cooked pasta, basil, and strips of roasted bell peppers (instructions below) and toss.
Roasted bell peppers:
medium bell peppers (use any color. I used one red, one green, and one yellow)
Place the bell peppers in an oven-safe dish with deep sides (don't use a flat plate because some juices might run from the peppers).
Preheat an oven to 500 degrees. Place the peppers in the oven and let them roast, turning them occasionally, until the skin is evenly brown and charred.
Cool the peppers and then peel off the skin and remove seeds. Cut into thin strips and add to the pasta.
Nutrition estimate per serving: Calories 368, Total fat 8.6 grams, Dietary fiber 4.9 grams, Sugar 2 grams, Protein 12.6 grams