Put 6 quarts of water in large covered pot under high heat. While waiting for the water to boil, in a large saute pan, heat olive oil on low heat and add minced garlic. Saute for 1 minute and add anchovies. Mash with a wooden spoon and melt with garlic for about 3 minutes. Turn heat to medium high and add chopped peppers and artichoke hearts. Add thyme and pepper and saute until tender, about 6-8 minutes. Add balsamic vinegar. When water boils, salt the water and add pasta and cook until barely al dente. Reserve about 1 cup of pasta water and add to your red pepper and artichoke sauce. Add drained pasta to peppers and artichokes. Add parsley and heat and stir until pasta is done and sauce has absorbed into the pasta. Add Parmigiano Reggiano and serve immediately.