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Fettuccine With Roasted Red Pepper Sauce



On broiler rack or over open burner, place peppers.
Cook, turning occasionally, 20 minutes or until peppers turn almost completely black.
Immediately place in paper bag; close bag and let cool about 30 minutes.
Under cold running water, peel off skin, then removed stems and seeds.
In food processor or blender, process remaining ingredients (except pasta) until blended.
Toss with hot fettuccine and serve with cheese.