Penne with bell peppers

Serves 4

Italian-born Cristina Ceccatelli Cook's simple European food, served at her Sun Valley, Idaho, restaurant, is now celebrated in the cookbook ''Cristina's of Sun Valley." This penne is among her specialties.

8	bell peppers (red, yellow, and orange)
	Olive oil (for sprinkling)
1/4	cup olive oil
2	cloves garlic, finely chopped
1/4	cup chopped fresh oregano
1/4	cup chopped fresh Italian parsley
2	tablespoons chopped fresh basil
1/2	cup white wine
1	pound penne
	Salt and black pepper, to taste
2	cups grated Parmesan cheese
	Pinch of crushed red pepper

1. Set the oven at 550 degrees. Set the peppers on a baking sheet, sprinkle with oil, and roast for 30 minutes or until blistered. Transfer to a bowl, cover with plastic wrap, and cool. Skin and seed the peppers; cut into 2-inch chunks.

2. In a large skillet, heat the oil and cook the garlic, roasted peppers, oregano, parsley, basil, and wine for 3 minutes.

3. Meanwhile, cook the penne in plenty of boiling, salted water for 8 minutes or until tender. Remove 1/2 cup of pasta cooking water. Drain the pasta and return it to the pot. Add the pepper sauce and enough cooking water to moisten them. Cook for 2 minutes.

4. Transfer to a bowl. Toss with olive oil, Parmesan, red pepper, salt, and black pepper.