Wheel-shaped rotelle pasta, zucchini slices, and plenty of spicy and sweet pepper rings add fun to Chef John's colorful recipe.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
269 Calories
Recipe Instructions
Step 1
Bring a large pot of salted water to a boil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
1 pinch white sugar
2 tablespoons olive oil
3 cloves garlic, minced
salt and ground black pepper to taste
2 cups tomato sauce
1 anchovy fillet
2 zucchini - alternating strips of peel removed lengthwise and zucchini sliced
