Rigatoni with roasted red pepper puree - Le Coup de Grâce

Ingredients

• 3 large red bell peppers emptied, sliced
• 2 large garlic cloves, finely chopped
• Olive oil
• 454 g Barilla rigatoni
• 454 g (2 packs) white mushrooms, cut into large pieces
• 1/4 cup butter
• 1/4 cup white wine
• 1/4 cup milk
• 1/4 cup grated fresh Parmesan + a little for the service
• 1/4 cup finely chopped fresh chives + a little for the service
• Salt and pepper from the mill