Pasta with Red Sauce

Roast peppers over a gas stove top to get a good char over the skin surface. Or you can roast them in the oven on broil – just make sure to watch it carefully and turn it a couple times so that all sides get charred. Place peppers in a baggie when you remove them from the heat and seal the baggie in order to steam them. Once they have cooled, remove skins and seeds then chop the peppers.

Cook pasta according to package instructions for al dente. When done, drain and set aside.

Chop onion and saute in olive oil over medium heat until translucent. Then add garlic, seasonings and peppers and cook for about 3 minutes. Place pepper and the onion mixture in blender, blend until smooth. Return to pot over medium low heat and add cheeses. Stir until combined then add the cooked and drained pasta and heat for a few minutes. Serve with fresh basil.