Pasta with Red Pepper Sauce
*To Roast Peppers:
Quarter the peppers. Then remove and discard stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in the foil. Close bag; let stand about 30 minutes to steam the peppers so the skins peel away more easily. Using a sharp knife, remove skins from peppers, pulling skins off in strips. Discard skins.