Roast the peppers either directly on the flame of your burner or in the oven until this skin turns black. Put them in a plastic bag and let them sweat for 10 min for easy removal of the skin.
Meanwhile, cook pasta according to package instructions.
Remove the skin from the peppers (do not rinse them!), devein and remove all the seeds.
In a blender put in your peppers, crema, and half of the chicken bullion cube and blend until smooth. Taste test and add more bullion or salt if needed.
Serve sauce on top of warm pasta!
