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Hot Wheels

Hot Wheels
Hot Wheels
Ingredients
  • 12 oz Wheels
  • 2 tablespoons olive oil
  • 1/2 cup chopped green onions
  • 3 cloves garlic, minced
  • 2 zucchini, sliced
  • 1 can whole peeled tomatoes
  • 3/4 cup chicken stock
  • 1 pinch white sugar (optional)
  • 1 cup seeded and sliced jalape̱o peppers
  • 1 cup seeded and sliced red Fresno chili peppers
  • 1 cup seeded and sliced yellow and red mini bell peppers
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 2 teaspoons freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Bring a large pot of salted water to a boil.
  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.
  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.
  4. Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalape̱os, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low. Mix in about 1 1/2 teaspoons parsley.
  5. Pour wheels pasta into boiling water and cook, stirring often, until pasta is still slightly firm. Drain and plate with sauce. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley.

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