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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