Penne with red and yellow pepper sauce

From The Italian Farmer's Table again, super simple: Brush 2 red bell peppers and 2 yellow bell peppers with olive oil and roast 30 min. in 425-degree oven. Put in plastic bag for 20 min. and peel and cut into strips. Saute 2 peeled garlic cloves in 2 Tbl olive oil until golden then add pepper strips for 5 min. Put all in blender to purree. Return to skillet and add 1/4 c. heavy cream, salt and pepper and warm through. Cook and drain the pasta. Drain and toss with the sauce, adding 1/4 c. parmesan and topping with 1 Tbl. chopped oregano.