Heat olive oil in a large skillet over medium heat. Add red peppers, onions, garlic and salt and sauté 5 to 8 minutes or until vegetables are tender-crisp, stirring occasionally.
Add chicken broth, peas, and TABASCO® Sauce and bring to a boil; reduce heat to low and simmer 5 minutes, uncovered, until vegetables are tender, stirring occasionally.
Place half of red pepper mixture in a food processor or blender and puree; return to skillet. Over low heat, add cream and heat through. Toss sauce with hot pasta and top with cheese.
Makes 6 servings.