Our vegetable store often has red, yellow and orange peppers on sale in packages of 4 for $1.00. Each pepper may have a small flaw but is otherwise in perfectly good condition.
We discovered them this summer; they’re great on the barbecue. A couple of weeks ago, I just couldn’t resist getting some more. They looked beautiful – as if they didn’t even have any flaws at all.
Here’s how the conversation went:
T: What are all those peppers for?
me: For eating? They look good!
T: I don’t want them…
me: Yes you do. I thought we could have them sliced and fried as a side.
T: Fried?! Eewwwww!! Peppers are okay on the barbecue but otherwise…. I don’t want them…
me: Yes, you do! They’ll be great.
T: (begrudgingly) Okaayyy…
Spaghettini with Peppers and Sausage
And so, the miracle worker T sliced the peppers. And as he worked, he decided to add some dried red cayenne peppers, onions, parsley, and sausage to make a pasta sauce. A great pasta sauce. A pasta sauce that has now become one of our staples.
The pasta sauce is really good on its own but it’s also delicious garnished with grated Swiss cheese.