Bring a large pot of well-salted water to boil. Add pasta and cook until al dente (8–10 minutes). Reserve a cup of pasta water, then drain.

In a skillet, heat olive oil over medium heat. Sauté sliced mini sweet peppers for 5–7 minutes until tender.

Combine cooked pasta with sautéed peppers in the skillet and toss gently for 2 minutes.

Sprinkle cheese and red pepper flakes, then add vegetable broth or pasta water. Cook for another 2–3 minutes until cheese melts.

Serve the pasta hot, garnished with additional cheese or fresh herbs.