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5 red bell peppers (quartered with stems and seeds removed*)

2 whole heads garlic ([roasted] or 4 cloves garlic, minced)

2 TBSP olive oil

½ medium white onion (diced)

2 TBSP salted butter

1 cup chicken broth

½ cup heavy cream

¼ teaspoon crushed red pepper flakes

½ cup freshly grated Parmesan cheese

Salt and pepper (to taste)

2 Tablespoons fresh basil (sliced into thin strips)

16 ounces fresh or dried fettuccine (cooked according to package directions.)

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1. Preheat the oven to broil on high. Cover a baking pan in tin foil and lightly grease. Roast the peppers, skin side up under the broiler for 7-10 minutes or until skins are blackened all around. Remove from the oven and place peppers in a glass bowl and cover tightly with plastic wrap. Let the peppers steam for 30 minutes, then remove the skins with your fingers (they should slip right off) and chop.

2. Heat the olive oil in a large pan over medium-high heat, then sauté the onions in the olive oil until soft. Add the roasted peppers and roasted garlic with the cloves removed from the papery skin, and stir to combine and heat through.

3. Transfer the peppers, onions, and garlic to a blender or food processor and blend until smooth.

4. Melt the butter in the same pan. Pour the red pepper puree back into the pan with the butter and add the broth, cream, crushed red pepper flakes, and a pinch of salt and pepper. Stir to combine, then taste and adjust seasonings as needed.

5. Remove pan from heat and stir in the Parmesan cheese.

6. Prepare the fettuccine according to package directions in salted water. Reserve ½ cup of the pasta water before draining, then drain well. Add the cooked pasta to the sauce and gently toss to coat, adding as much of the reserved pasta water as you like to get the consistency of the sauce you want.

7. Sprinkle with a little additional Parmesan cheese and basil strips and serve immediately.

Tip: If the pepper skins do not come off, you can cut them off or just continue on with the recipe. The sauce might be more grainy (less silky smooth) with the skins but does not ruin the taste!