Penne With Peppers And Cream

• 2 large sweet red peppers
• 1 large clove garlic, minced
• 2 oil-packed sun-dried tomatoes, well drained and minced
• Pinch hot red pepper flakes
• 2 tablespoons heavy cream
• salt
• 1/2 pound penne
• 2 tablespoons freshly grated Parmesan cheese

1. Char peppers under a broiler or over an open flame.
2. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin.
3. Core, seed and chop peppers coarsely.
4. Bring a large pot of water to a boil for the pasta.
5. Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
6. Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly.
7. Season to taste with salt and remove from the heat.
8. When the water has boiled, add a generous pinch of salt and the penne.
9. Cook the penne until it is al dente, about eight minutes.
10. Drain it well and add it to the skillet.
11. Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined.
12. Stir in the cheese and serve.

sweet red peppers, clove garlic, oil, hot red pepper, heavy cream, salt, penne, parmesan cheese

Taken from cooking.nytimes.com/recipes/5206 (may not work)