In a large skillet, heat 1 Tbsp of the olive oil over medium heat. Add 1 Tbsp of the garlic and cook until tender, 1-2 minutes; do not brown.
Add the sun-dried tomato and stir with garlic. Add the white wine, cooking until reduced by half, about 5 minutes.
Stir in the whipping or heavy cream; continue cooking until thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper. Remove from the heat.
Purée the sauce in batches. Place about half the sauce in a blender and close the cover, leaving the small, removable feeder cap in the center slightly open to let heat escape.
Place a kitchen towel over the cover. Hold the feeder cap in place and pulse mixture and purée until smooth. (Puréeing a hot mixture can cause a heat buildup that can blow the lid off a blender.)
Pour the puréed sauce into a bowl and repeat procedure with remaining sauce. Reserve all sauce. In a large nonstick skillet, heat the remaining 1 Tbsp olive oil over medium heat.
Add the remaining 1 Tbsp garlic and cook until tender, 1-2 minutes; do not brown garlic. Add the mushrooms, cooking until golden, about 5 minutes. Add the red or yellow pepper, cooking until just warmed, about 3 minutes. Add the reserved sauce.
Stir in 2 Tbsp of the chives and adjust seasonings if necessary; keep warm. In a large pot of boiling salted water, cook Monster Pasta until al dente, about 3 minutes. Drain in a colander. Add the pasta to the skillet with the sauce and mix gently to combine.
To serve, evenly divide and mound the pasta in the centers of eight warm, rimmed soup plates. Evenly divide the remaining 2 Tbsp chives over each serving. Sprinkle each serving with 1 Tbsp of Parmesan cheese and serve.Servings: