Hot Wheels Pasta

Name: Hot Wheels Pasta
Total time: 45
Yield: 4
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

Recipe by John Mitzewich from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

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

Instructions

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.