Quarter The Two Red Peppers, Remove Stems, Seeds, And Membranes. Place Cut Side Down On A Baking Sheet. Bake At 425 Deg F For 20 To 25 Minutes Ot Until Skins Are Dark And Blistered. Remove From Baking Sheet; Immediately Place In A Paper Bag. Close Bag Tightly And Let Stand For 30 Minutes. With A Knife, Remove Skin From Peppers, Pulling Skin Off In Strips. Discard Skin. Cook Pasta According To Package Directions. Meanwhile, In A Blender, Place Roasted Peppers. Process Until Smooth. In A Medium Sauce Pan, Heat Roasted Pepper Mixture For 2 To 3 Minutes On Medium Low Heat. Gradually Stir In The Sour Cream, Wine, Salt And Pepper. Heat Through, But Do Not Boil. To Serve, Drain The Pasta. Ladle The Pepper Sauce On Top Hot Cooked Pasta. Sprinkle With Red Pepper Pieces. Serve. Each Side Dish Serving = 184 Calories, 5 g Fat (25% CAlories From Fat), 10 mg Chol, 6 g Protien, 28 mg Carbo, 158 mg Sodium.