Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast until charred, about 20-25 minutes. Once they’re cooled, peel and seed them.

In a medium pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, stirring to prevent burning.

Toss the roasted red peppers into the pan and cook them together with the garlic for an additional 2 minutes.

Carefully pour in the heavy cream, stirring well to combine all the ingredients.

Sprinkle in the salt, black pepper, and red pepper flakes. Stir until everything is evenly distributed, allowing the sauce to simmer for about 3-4 minutes.

Transfer the mixture to a blender (or use an immersion blender) and blend until smooth and creamy.

Return the blended sauce to the pan and heat through on low for a couple of minutes.