Rigatoni With Grilled Peppers And Onions

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2 medium red onions, sliced into 1/2-inch-thick rings

2 large red bell peppers, cut into quarters

1 tablespoon olive oil

Kosher salt and pepper

12 ounces (4 to 5 cups) rigatoni

1 bunch spinach, stems trimmed, or one 5-ounce package

1 cup (about 3 1/2 ounces) grated Parmesan

3/4 cup basil leaves, thinly sliced

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