4 red and yellow bell peppers
about 2-3 ounces of parmigiano reggiano cheese, cut into chunks
1 clove of garlic, peeled
large pinch of both sea salt and course pepper
1/2 teaspoon red hot chili pepper
1/4 cup extra virgin olive oil
handful of flat leaf parsley or fresh basil
1/4 cup pine nuts
12 ounces linguini

Preheat broiler.  Line a baking sheet with heavy duty foil.  Place peppers on baking sheet and broil, turning as they blacken, until all sides are charred.  Place hot peppers in a paper sack and let steam for 10 minutes.  

Remove peppers and let cool until they are cool enough to handle.  Pick off blackened skin until almost all skin is removed.  It should easily slip off.   Slice off tops, cut peppers in half and carefully remove seeds.  Set peppers aside until you are ready to make the sauce.

Bring a large pot of salted water to the boil.  Place cheese chunks in a food processor and grind.  Place the peppers, garlic, seasonings, olive oil and parsley in the food processor and process until just slightly chunky. Place sauce in a large serving bowl.

Boil pasta until al dente (slightly less than whatever the box says) and remove pasta with tongs to serving bowl, retaining the pasta water.  Add about 1/8 cup of the hot pasta water to the sauce and pasta and toss well, coating all the linguini.  If still too dry, add a couple of tablespoons of hot pasta water.

Toss with pine nuts and serve with additional cheese, if you like.

As a variation on this recipe, and Brian's favorite, you can substitute a jar of sundried tomatoes in olive oil for the roasted peppers (leave out the additional olive oil in the recipe).  Make the sauce exactly the same way - it has a very intense flavor.  You can also combine the two - add some sundried tomatoes to the recipe above and you have another sauce.