Roast the red bell peppers. Place them on a baking sheet and roast in a preheated oven at 400°F until charred, about 20 minutes. Once roasted, allow them to cool slightly, then peel and seed them.

Sauté the garlic. In a medium pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let it burn!

Combine the peppers and garlic. Add the roasted red peppers to the pan and cook for an additional 2 minutes, mixing well to combine the flavors.

Pour in the heavy cream. Gently whisk the cream into the pepper mixture, stirring well to combine.

Season your sauce. Add salt, black pepper, and red pepper flakes, stirring until fully incorporated.

Blend until smooth. Transfer the sauce to a blender and blend until silky and smooth.

Heat through and serve. Return the smooth sauce to the pan over low heat just until warm, and serve it over pasta or as a dip.