It only happens once every couple years or so, but sometimes I’ll think of the name of a recipe before I actually have the recipe. This summery, hot wheels pasta is one such dish. Not sure how “hot wheels” popped into my brain, but pop it did, and the next thing I knew I was at the market buying a box of rotelle. So the “wheels” part was easy, but what about the “hot?” Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your personal tolerance. The zucchini provided a nice balance, although this is the kind of pasta that will accept any and all other summer veggies.
On the other hand, you could cook everything even less, and have what would basically be a hot pasta and vegetable salad. Regardless, no matter what you add, or how long you cook it, I hope you’ll be driven to try this great recipe soon. Enjoy!
Ingredients for 4 portions:
2 generous cups dry rotelle pasta
2 zucchini, sliced
2 to 3 cups of sliced pepper rings, seeded
2 tbsp olive oil
1/2 cup green onion
1 anchovy filet
3 garlic cloves, minced
salt and pepper to taste
2 cups prepared tomato sauce (use a pinch of sugar if sauce needs it)
3/4 cup chicken stock
Italian parsley
