Penne With Roasted Red Pepper And Garlic Sauce

• -1 Cup heavy cream
• -1 cup half and half
• -6 cloves garlic
• -3 large sweet red peppers
• -1/4 cup fresh basil leaves,sliced into ribbons, whole leaves for garnish
• -1/2 cup butter
• -fresh ground pepper to taste
• -1 lb Penne,
• -2Tbsp.Extra Virgin Olive oil for roasting garlic
• 1 cup finely grated Parmigiano-Reggiano(a micro- plane grater is best, have extra cheese at table for those who desire)

1. -Place peppers several inches under broiler, on cookie sheet. Broil until all sides are charred(use tongs to turn) Remove from oven and enclose in paper bag for ten minutes. Skin should easily peel off, then remove seeds.Cool peppers.Dice fine, set aside.
2. -Preheat oven to 350 dgrees. Seal garlic cloves in foil after sprinkling with olive oil.Bake for 20 minutes until tender. Cool, set aside.
3. -Melt butter in medium saucepan. Add diced pepper and garlic. Stir over medium heat until until pepper and garlic melded. Add cream and half and half.
4. -Simmer, stirring frequently for about twenty minutes, then stir in cheese. Stir constantly until cheese melts. Pour over cooked Penne in pasta bowl and toss.
5. - Lightly toss in basil ribbons, garnish each serving with whole basil leaves.
6. -Serve with a good rustic bread and fresh ground pepper to taste.

heavy cream, garlic, sweet red peppers, fresh basil, butter, ground pepper, penne, garlic, grater

Taken from www.epicurious.com/recipes/member/views/penne-with-roasted-red-pepper-and-garlic-sauce-1200365 (may not work)