In a skillet, add a glug of good olive oil to heat. Saute 1/2 c. chopped shallots, 1/4 tsp. red pepper flakes, and 4 chopped garlic cloves. Cook for 2-3 minutes. Stir in a 14 oz. jar of roasted red peppers (sliced and drained) and simmer 5-7 minutes. Stir in 4 c. coarsely chopped arugula leaves and a handful of fresh chopped basil leaves. Cook 2 minutes. Toss with hot pasta and sprinkle 2/3 c. crumbled goat cheese over top.