Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of pasta water before draining. Set pasta aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté for 4-5 minutes until translucent and fragrant. Stir in minced garlic and cook for 1-2 minutes without browning.
Add chopped roasted red peppers to the skillet and stir to combine. Warm through for about 3 minutes. Optionally, transfer mixture to a food processor or blender and puree until smooth, or leave chunky.
Return pepper mixture to skillet if pureed. Lower heat and stir in softened cream cheese and crumbled goat cheese. Stir continuously until cheeses melt and sauce is creamy.
Sprinkle in 1 teaspoon Italian seasoning, then season with salt and pepper to taste. Add reserved pasta water slowly if sauce is too thick to loosen consistency.
Add drained penne to the skillet with sauce. Toss gently but thoroughly to coat pasta evenly.
Transfer pasta to serving plates or bowl. Garnish with fresh basil leaves. Serve immediately and enjoy!
