Gorgonzola & Yellow Pepper Pasta (Phasing out the name "Austrian pasta")

This is what I call an ex-recipe. Olive oil 2-3 cloves garlic 3 yellow bell peppers roughly chopped chili powder garlic salt pepper oregano 14.5 oz can chopped tomatoes heavy whipping cream (or double cream if you're british) 8 oz gorgonzola 1/2 c shredded parmesan 1 bunch scallions chopped 1. Gently heat olive oil and toss in garlic, heating until soft (do not let brown or sizzle in oil or it will lose flavor.) 2. Add peppers, stirring into oil. Heat through for about 5 minutes, stirring occasionally 3. Add the next four spices on the recipe list... its up to what flavors you want but I use more of everything as the cream and tomatoes dilute their flavor a little. 4. Stir in tomatoes into mixture. Then add a little cream at a time until your mixture is a pinkish color... taste and add more cream or seasoning, to your preference. Heat gently for 20 minutes... the cream should not bubble or it will diminish flavor. 5. Cook pasta in the meantime and drain. 6. To the PASTA, add the gorgonzola, parmesan and scallions. The pour over the tomato sauce and stir all together.