Place the peppers in a baking pan lined with foil; broil about 3 inches from the heat until well charred on all sides

Cover with a towel and let stand until cool

Carefully peel off the charred skin

Peel the stem away, removing the seeds and veins

Roughly chop the peppers

You should have about 1 cup chopped roasted red peppers. Heat the oil and butter in a large skillet and add the garlic, onion, and carrots

Saute until the veg- etables are softened, 2 to 3 minutes

Add the chopped red peppers, mushrooms, herbs, and chicken stock

Simmer gently, stirring frequently, until the sauce has reduced by half

Fold in the parsley

Season with salt and pepper

Toss with hot pasta

Pass with freshly grated Parmesan cheese

Serves 4.