Pasta with Roasted Red Pepper Cream Sauce

I don't even like red peppers that much so I have no idea why I was craving them today (No - I am NOT pregnant!). Tonight I made a roasted red pepper cream sauce with shells. I would have preferred penne, but Jon is very particular about his pasta shapes so we had to compromise... For just experimenting, it was good, but could use a little more of a punch so next time I'd add more garlic and red pepper flakes, and maybe some more cayenne. This may also be good with broccoli rabe in it.

Here is what I started with:

- 2 store bought roasted red peppers, drained (got them on the olive bar, but prefer Jon's homemade roasted red peppers)

- 4 cloves garlic, chopped

- 8 basil leaves from my herb garden

- dash of cayenne and red pepper flakes

- 3 tablespoons olive oil

- 1 cup half and half

- salt and pepper

- About 2 tablespoons freshly grated Romano cheese

- 2 tablespoons butter

Then -

Chop the red peppers and cook in oil for with the garlic and chopped basil for 10 minutes.

Put in a blender and puree until you reach your desired consistency.

Return it to the pan and bring to a steady bubble.

Stir in the half and half and cheese; add salt and pepper to taste.

Once the cheese melts, add the butter and stir until melted.

Toss with pasta.