Fast and Favorite Fiery Pasta
An unexpected visitor and equally unexpectedly, hardly anything fresh in the house created this, by now favorite pasta dish.
If all ingredients are readily prepared, start cooking the pasta, and while this sits to get done al dente, the red and green pepper mix can simmer away.
Cooking the pasta this way (taught to me many years ago by British-Ditch chef Jeannie Beddington of Beddington's in Amsterdam, Netherlands) prevents it from going sticky. For pasta corta like maccheroni: cook 3 minutes, and proceed the same way. Absolutely foolproof!
I always use 1 whole red chile pepper, carefully deseeded by rolling it firmly between my hands, cutting of the tail end and bashing it against the rim of the sink to release the fiery seeds. No capsicum heat on my fingers, I prefer it in the dish!