adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hot Wheels Pasta
Hot Wheels Pasta
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Rotelle pasta with zucchini, spicy peppers, and sweet peppers in Chef John's vibrant dish.
Ingredients:
  • 2 tablespoons olive oil
  • 0.5 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
  • 0.75 cup chicken stock
  • 1 pinch white sugar
  • 1 cup seeded and sliced jalapeno peppers
  • 1 cup seeded and sliced red Fresno chile peppers
  • 0.5 cup seeded and sliced yellow mini bell pepper
  • 0.5 cup seeded and sliced orange mini bell pepper
  • 2.5 cups rotelle pasta
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 2 teaspoons freshly grated Parmigiano-Reggiano cheese
Instructions:
  • Heat up a generous amount of salted water until it reaches a rolling boil in a large pot.
  • Heat olive oil in a skillet over medium heat. Add green onions and anchovy fillet, stirring until anchovy breaks down and green onions are tender, for 2 to 3 minutes. Then add garlic and cook until translucent, about 1 minute.
  • Combine zucchini with green onion mixture and cook until zucchini slices are just starting to become tender, about 2 minutes. Season with salt and black pepper and continue cooking for 1 to 2 more minutes until zucchini centers turn slightly green.
  • In a skillet, combine tomato sauce and chicken stock. Lower the heat and stir in the sugar. Add jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings. Simmer the sauce on low heat.
  • Cook rotelle pasta in boiling water until slightly firm, about 7 minutes, stirring occasionally. Drain and let stand for 2 minutes before serving.
  • Bring the sauce to a lively boil and gently fold in the rotelle pasta. Lower the heat to medium and simmer, stirring occasionally, until the pasta, zucchini, and peppers reach a tender consistency, approximately 2 to 3 more minutes. Season with salt and black pepper to taste. Sprinkle in around 1 1/2 teaspoons of parsley. Dish up in bowls and garnish with Parmigiano-Reggiano cheese and the remaining 1/2 teaspoon of parsley.

Similar Recipes