1 large red bell pepper, 7 to 8 ounces, seeded and cut into 1-inch pieces
3/4 cup drained PEPPADEW® peppers in brine, 1 tablespoon brine reserved
2 garlic cloves, peeled and halved
1/4 teaspoon ground ancho chiles
1/2 cup panko (Japanese breadcrumbs)
1-1/4 cups packed shredded extra-sharp yellow cheddar cheese
3 tablespoons unsalted butter, room temperature
1 packed cup shredded whole-milk mozzarella
1/2 cup freshly grated Parmigiano-Reggiano
8 ounces medium shell pasta or gemelli
Preheat oven to 400 degrees F. Bring 1/2 cup water, bell pepper, and 1-1/2 garlic cloves to a boil in a small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes. Toast panko in a skillet over medium-high heat until golden, stirring often, 5 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup parmesan cheese. Transfer bell pepper mixture to processor. Add PEPPADEW® and 1 tablespoon PEPPADEW® brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove. Then add cheddar and 1/4 cup parmesan.
Process until sauce is smooth; season with salt and pepper. Butter an 8-cup baking dish. Cook pasta in a pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping. Bake until topping is crispy and sauce is bubbling, about 25 minutes. Let rest 10 minutes and serve.