Preheat the oven to 400°F (200°C).

Carefully cut the red bell peppers in half lengthwise. Remove the seeds and membranes.

Place the pepper halves, skin side up, on a baking sheet lined with parchment paper for easy cleanup.

Drizzle the olive oil evenly over the peppers, ensuring they are well-coated. This helps in achieving a nice char during roasting.

Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blackened and blistered. This enhances the sweetness and depth of flavor.

After roasting, immediately cover the peppers with a clean kitchen towel or place them in a sealed plastic bag to steam. This step makes peeling the skins off much easier.

Once the peppers are cool enough to handle, peel off the charred skins. Discard the skins and place the flesh into a blender or food processor.

Add the minced garlic to the blender, which will infuse the sauce with a subtle aromatic flavor.

Blend the mixture until it reaches a smooth consistency. If your blender struggles, add a tablespoon of vegetable broth to ease the blending process.

Pour the pepper-garlic puree into a saucepan over medium heat.

Gradually stir in the heavy cream, ensuring it is thoroughly incorporated into the puree. This creates the creamy base for the sauce.

Add the grated Parmesan cheese, stirring continuously until it melts and blends smoothly into the sauce.

Taste the sauce and season with salt and pepper as desired. Remember, Parmesan is salty, so adjust accordingly.

If the sauce is thicker than you prefer, slowly add the vegetable broth until you reach your desired consistency. Stir well after each addition to maintain a smooth texture.

Reduce the heat to low and allow the sauce to simmer for 5-10 minutes. Stir occasionally to prevent sticking and ensure even heating.

Simmering will help meld the flavors together, creating a harmonious sauce.

For an extra flavor boost, consider adding a pinch of red pepper flakes or a dash of smoked paprika. These spices can enhance the sauce’s warmth and complexity.

Keep the sauce warm until ready to serve