Penne Pasta with Roasted Red Pepper Sauce

This pasta is fantastic and it's meatless!  I have wanted to try a dish with roasted red pepper in it for quite a while.  Roasting the peppers gave this dish a slightly smokey flavor that was unique and exceptionally good.  It takes a little extra time and fore-thought to make this dish but it is so, so worth it.

2 Red bell peppers
1 tsp. Balsamic vinegar
1/8 tsp. Crushed red pepper flakes
To taste sea salt
To taste freshly ground black pepper
3 T. Olive Oil
2 C. Broccoli florets (fresh or frozen)
1 lb. Penne or other sturdy pasta
Olive oil cooking spray
4 Cloves garlic, pressed
2 Tomatoes, diced
2 tsp. Dried basil
1 1/2 C. Mozzerella Cheese

Preheat the broiler. Place peppers on a broiling pan. Broil, turning frequently, until skins blister and turn black. Transfer the peppers to a sheet of tin foil, wrap them tightly and set aside for 10 minutes.  To peel peppers, place under cool running water and peel away blistered skins. Slice open and wash out seeds. Place the peppers in a food processor or blender; add balsamic vinegar, crushed red pepper flakes, salt and pepper. Puree until smooth.  (You can do this way ahead if you want to and just refrigerate the puree so that dinner comes together very quickly.)

Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and add garlic and broccoli.  Cook until broccoli is crisp tender, about 4 minutes.  Add tomatoes.  When the tomatoes begin to simmer, stir in pepper puree and basil; cook for 2 minutes. Remove from the heat.  Drain the pasta and add to the skillet, stirring to coat.  Divide pasta among individual bowls or plates and sprinkle liberally with mozzerella cheese.