Preheat your oven to 500°F (260°C) and place whole red bell peppers on a baking sheet lined with parchment paper. Roast for 20-30 minutes, turning occasionally, until the skins are charred and blistered.

Once roasted, cover the red peppers with aluminum foil for about 10 minutes to loosen the skins.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a diced small onion and minced garlic, sautéing for about 7 minutes until fragrant.

Add 1 cup of fat-free half & half and 4 ounces of garlic & herb goat cheese to the skillet. Stir gently over low heat until the cheese melts into the cream.

Peel off the charred skins from the peppers, remove stems and seeds, chop the peppers into small pieces, and add them to the sauce along with 1/2 cup of grated Parmigiano Reggiano cheese.

Blend the mixture using an immersion blender or food processor until completely smooth. Return to low heat.

Cook your pasta according to package instructions until al dente. Drain, reserving a little pasta water, and toss with the sauce.

Serve warm, garnished with additional grated cheese and freshly chopped parsley.