Preheat the oven to 350ºF (175ºC).

In a large roasting tray, combine the red peppers, shallots, and garlic. Sprinkle with brown sugar and balsamic vinegar, then scatter the thyme leaves over. Season with salt and pepper.

Roast for 20-25 minutes until the vegetables are charred and caramelized. Transfer to a blender and puree until smooth. Set aside half of the sauce for the pasta (store the remainder as noted below).

In a dry frying pan over medium heat, toast the almonds until browned and fragrant. Transfer to a bowl and set aside.

In the same pan, heat olive oil over medium heat. Add the spinach and sauté until just wilted, about 1-2 minutes. Set aside.

In a skillet or deep frying pan, combine half of the roasted red pepper sauce with the heavy cream. Whisk together and bring to a boil, then reduce heat to simmer.

Cook the pasta according to package instructions until al dente. Drain and return to the pot.

Pour the creamy pepper sauce over the cooked pasta, tossing to coat evenly. Transfer to a serving bowl or distribute among plates.

Top with wilted spinach and sprinkle with toasted almonds.