First, roast the peppers. Turn on the broiler to 450F, place the peppers (whole) on a baking sheet covered with aluminum foil, and place right under the broiler. Cook, turning every few minutes, until peppers are soft and skins are blackened and blistered.

When ready, remove from oven and close the foil up tightly. This will create some steam and that will help peel the peppers more easily.

When peppers are cool enough to handle, carefully remove the skins and discard the seeds and green core.

Add the peppers to a food processor, along with the veggies, seasonings, parmesan, and cream. Blend until smooth and creamy.

In a medium saucepan, add the olive oil and heat over medium-low. Add in your red pepper sauce and cook for 10-15 minutes to heat and thicken.

Cook pasta according to package directions, toss with the prepared sauce, and enjoy!