In a heated sauté pan, begin by sautéing garlic in olive oil. Remove garlic when it begins
to brown and discard. Add red peppers, salt and pepper and sauté for ten minutes.
Place fresh Bisogno Penne in a large pot of boiling salted water for 3-5 minutes for
al dente. Drain pasta and transfer to the pan with red peppers. Add some of the pasta
water if too dry. Toss and serve with fresh parsley and drizzle with olive oil.