DIRECTIONS:

Place red peppers directly on gas burners. Turn burners on high. Using tongs, turn peppers as they blacken. When blackened on all sides, remove from burners and seal in a plastic bag. Allow to sit for 10 minutes. Peel, discard skin and seeds and cut into strips.

Cook and stir the garlic, basil, and red peppers in the olive oil over medium heat. Cook for 10 minutes.

Place mixture in blender and puree. Pour puree into a saucepan and reheat to a boil. Stir in the half and half and the Romano cheese. Cook and stir until the cheese melts. Add the butter and stir until melted. Season with salt and pepper to taste. Simmer for an additional 5 minutes.

To serve toss with pasta or drizzle on fresh steamed vegetables like asparagus, broccoli or cauliflower.