Orchiette Pasta with Spring Peppers
Since you’ve spent so much time cleaning the house, we’ve got to make these party recipes simple like this one. Buy pre-made roasted peppers from a jar, or from a fresh condiments bar at a grocery store.
Slice the peppers into thin strips and toss them in ¼ cup or so vinaigrette dressing; sit in the dressing for an hour. Then puree coarsely in a mini processor or blender, with the juices.
In a nonstick, high-sided sauté pan or low Dutch oven with Teflon® nonstick coating, such as the one pictured here, heat the oil and sauté the garlic for 1 minute. Pour in the red pepper puree, and heat through. Season to taste with salt and pepper. Add the sugar if the peppers are a bit tart. Add the cooked pasta and serve.