Three Pepper Pasta

Three Pepper Pasta
Serves 12

Glug a few tablespoons extra virgin olive oil in a large skillet and add 3-4 cloves smashed garlic along with 1 sliced red pepper, 1 cup sliced roasted red pepper and a few chopped hot pickled peppers (a little goes a long way!).

Add some smashed and pitted olives then 1 pound al dente rigatoni, a few handfuls of cheese (pecorino or parmesan) and pasta water (just enough to melt the cheese and create a creamy sauce). Season well with salt.

Thinly slice 1 bunch basil and add and then top with crumbled ricotta salata. It’s epic and one of my favorite dishes in a while.

Used in this recipe // click to purchase.

Products
Canvas Abbesses Pasta Bowl Blue Rim // $18
Canvas Abbesses Pasta Bowl Blue Rim // $18

I’ve been in love with Canvas Home Store since since I discovered their flagship store next to my old stomping ground, Haven’s Kitchen, in NYC.

Kunz Spoon // $20
Kunz Spoon // $20

A favorite among all chefs. I’ve never met a chef who didn’t have a handful.

Rochelle Behrens The Shirt @ Tuckernuck // $88
Rochelle Behrens The Shirt @ Tuckernuck // $88

Classic, timeless, simple. Me as a shirt. I have a few of these and wear them all the time, they go seamlessly from kitchen to entertaining.

Ashton KeefeAshton Keefe, Pasta Recipe, Recipe, Three Pepper Pasta, Easy Weeknight Meal, AKFoodStyling, AKRecipe, AKRecipes, Carter Fish