Rinse the bell peppers well.  Brush/spray them with the extra virgin olive oil and put them in an oven proof dish lined with baking paper.

Bake them in a pre heated oven at 200ºC – 390ºF for about 20-25 minutes or until cooked through (they will have to be soft).

When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the top, seeds and skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!). Blend them until smooth and keep aside.

In a pan, melt the Gorgonzola cheese in the cream over a low fire. Keep aside.

Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked, as it will finish cooking together with the sauce.  Reserve a ladle of the cooking water.

Put the drained pasta in a big enough pot, add the blended bell peppers and the melted Gorgonzola.  Mix well over the fire for 1 minute, adding any cooking water, if required, to keep the sauce moist.

Serve immediately with some finely grated Parmigiano Reggiano on the top.