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Hot Wheels Pasta

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Hot Wheels Pasta



Ingredients :

  • 2 tablespoons olive oil
  • ½ cup chopped green onions
  • 1 anchovy fillet
  • 3 cloves garlic
  • minced
  • 2 zucchini – alternating strips of peel removed lengthwise and zucchini sliced
  • salt and ground black pepper to taste
  • 2 cups tomato sauce
  • ¾ cup chicken stock
  • 1 pinch white sugar (Optional)
  • 1 cup seeded and sliced jalapeno peppers
  • 1 cup seeded and sliced red Fresno chile peppers
  • ½ cup seeded and sliced yellow mini bell pepper
  • ½ cup seeded and sliced orange mini bell pepper
  • 2?½ cups rotelle pasta
  • 2 tablespoons chopped fresh flat-leaf parsley
  • divided
  • 2 teaspoons freshly grated Parmigiano-Reggiano cheese
  • Methods :

  • Bring a large pot of salted water to a boil.
  • Place heavy skillet over medium heat and pour olive oil into hot skillet; add green onions and anchovy fillet. Cook and stir until anchovy breaks down and green onions are tender, 2 to 3 minutes. Add garlic to skillet and cook until translucent, about 1 minute.
  • Stir zucchini into green onion mixture; cook, stirring occasionally, until zucchini slices just start to become tender, about 2 minutes. Sprinkle with salt and black pepper; cook until zucchini centers start to change color to slightly green, 1 to 2 more minutes.
  • Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low.
  • Pour rotelle pasta into boiling water and cook, stirring often, until pasta is still slightly firm, about 7 minutes. Drain and let pasta stand for 2 minutes.
  • Bring sauce to a boil; stir in rotelle pasta. Reduce heat to medium. Cook, stirring often, until pasta, zucchini, and peppers are tender, 2 to 3 more minutes. Taste and adjust levels of salt and black pepper. Mix in about 1 1/2 teaspoon parsley. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley.
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