Instructions: Grill or roast in a 425-degree oven until charred (but not burnt). Place peppers in a paper bag to cool; when cool remove skins. Slice onions and peppers into strips; set aside.

While pasta cooks, heat 2 tablespoons olive oil in large skillet over medium-high heat. Saute 2 minced cloves garlic and 1/4 teaspoon crushed red pepper flakes until fragrant, about 1 minute. Stir in 1/2 cup dry white wine, 1/2 cup chicken broth and 3/4 cup whipping cream. Bring to a boil, reduce heat and simmer 2 to 3 minutes.

Stir in onions, peppers and 1/3 cup chopped fresh parsley. Toss with drained pasta and serve.

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