Linguine with Roasted Pepper Cream Sauce

Place peppers under broiler, on hot grill or directly on gas burners on your cooktop and roast, turning frequently , until skins are blistered and peppers are charred evenly on all sides. Place peppers in a paper bag. Close the bag until peppers are cook enough to handle.

Gently scrape the charred skins off the outside of the peppers with the back edge of a paring knife. Remove the stems and seeds. Puree the peppers in a food processor or blender until smooth.

Add the cream, Tabasco, salt, pepper, and cayenne and process. Move the mixture to a very large saucepan and heat over low heat until mixture begins to simmer.

While sauce is heating, cook linguine according to package directions.

When linguine is cooked, drain and toss into heated sauce. Add Parmesan, stir to combine and serve immediately.