Creamy Roasted Red Pepper Sauce

I started making this pasta sauce years ago. I have made a few changes to it over that time but I do believe it is perfected. The sauce is creamy but light and has an attractive color to it that makes the presentation unique compared to regular cream or tomato sauces. You can use a can of roasted red peppers instead of roasting them yourself but let us be honest... fresh is best. Also I have made it using a substitute for the half and half with skim milk and flour for less calories.

Creamy Roasted Red Pepper Sauce

2 Red Bell Peppers
3 tbsp. Garlic (minced)
1/4 c. Fresh Basil
7 tbsp. Olive Oil
2 c. Half and Half
4 c. Grated Romano cheese
Salt and Pepper to taste

To begin preheat broiler. Coat the peppers lightly with 3 tbsp. of olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Remove peppers and place in a plastic bag and allow to cool for 40 to 50 minutes. Begin removing the skin from the peppers (it should be easy). Remove the insides of the peppers and cut into small pieces.
Heat up a skillet with 3 tbsp. olive oil. Add the garlic, basil, and peppers over med. heat. Let cook for around 10 minutes allowing for the flavors to mix.
Using a blender, food processor (or in my case a Magic Bullet as seen on TV) puree to your desired consistency. Return mixture to skillet and allow to boil. Slowly add cream and cheese. Once the cheese has melted add the last tbsp. of olive oil. Add salt and pepper to taste and simmer for about 5 minutes. Toss your choice of pasta