Pasta With Stuffed Cherry Peppers

6-8 prosciutto and provolone stuffed cherry peppers diced
2 cloves of smashed garlic
3-5 chopped tomatoes
1 package of chicken bouillon
1/2 heavy cream
Generous handfuls of Parmesan and Romano cheeses
Olive oil
3/4 cup of white wine
1 pound of Linguine pasta
Chopped fresh Italian parsley

First, boil the pasta in salted water (the sauce should be done around the same time the pasta will be ready). In a large saute pan, add olive oil to the pan and the garlic. Brown the garlic and then add the chopped tomatoes. As the tomatoes wilt down, add the chopped peppers. Cook this for about 5 minutes and then add the white wine and chicken bouillon. After the wine has cooked out, add the heavy cream and cook another 5 minutes. Toss the pasta into the saute pan and cook the pasta in the sauce for one minute. Add both cheeses and more olive oil if necessary (you can also add a little of the pasta water if it needs ti as well). Add the chopped parsley and enjoy!