In a medium skillet over medium-high heat, sauté onion and garlic in olive oil until translucent, 2 to 3 minutes. Add roasted peppers and red pepper flakes; cook 3 to 4 minutes. Add salt and pepper to taste. Remove about 1/4 of the mixture; set aside.

Pour stock into the pan with remaining pepper mixture; bring to a boil. Transfer ingredients to a blender; puree until smooth. Return to pan; keep warm.

Cook noodles in boiling water until al dente, about 1 minute for fresh pasta. (Cook dried pasta according to package directions.) Drain noodles; stir into sauce. Stir in thyme, vinegar and reserved pepper mixture. Adjust seasoning to taste. Garnish with cilantro.

This recipe yields 2 servings.