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Hot Wheels Pasta – Your Taste Buds Will Be Rollin on Dubs

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.

Besides what to add, you also have a lot of flexibility when
it comes to the final taste and texture. I tend to like my peppers and squash
just barely tender for this, but if you cook the sauce a few extra minutes
before adding the pasta, you will get a softer, sweeter sauce. My version was a
little more bracing, with some bite left to it.

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
grated Parmigiano-Reggiano

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