INGREDIENTS

INSTRUCTIONS

1997    
Many times we make pasta at home from leftover items in the
refrigerator. Be creative and experiment with leftover vegetables,
stews and cheeses. Few nights ago I found some leftover peas and
stewed tomatoes and a bag of fresh hot peppers that we havent made
much use of. The combination was good, but I think I used too many
peppers.  This dish highly improvised, and you can do the same with
your pasta  cooking. If you dont have left over green peas, take out
some frozen  peas and rinse under hot tap water to thaw out. You may
want to add  fewer peppers than I did unless you have a high tolerance
to heat.  You can also skip the vodka and the oriental flavors if you
want. The  honey in the dish tames the heat a bit and you really dont
taste an  overpowering sweetness. If you dont have honey, you can use
brown  sugar, plain sugar or even maple syrup.  Put pasta water in
large pot (at least 4 1/2 qt pot for 2) on heat and  bring up to boil.
Add pasta to boiling water and keep stirring. Sauce  cooks in the time
it takes for the pasta to be done. Start to taste  pasta after 6
minutes and strain when down.  Heat a saute pan and then add olive oil,
shallots and peppers. Add 1  tbs of the honey. Stir and then add vodka
and flame if you like.  Alcohol is optional and you can make this dish
without it.  Add peas to pan after flame dies down (seems that the
honey makes for  a bigger flame). You dont have to flame if you dont
want, most of the  alcohol will burn out after a few seconds.  Add
tomato sauce and some of the pasta cooking water. Taste. If too  hot
add more honey. Add soy and oyster sauce if using. When pasta is  done,
drain and add to the sauce. Add some butter if using and  cheese. Add
parsley for garnish and then serve in bowls. Serves 2 for  main course
or 3-4 as appetizer.  Posted to CHILE-HEADS DIGEST V4 #190 by
ChefChile@aol.com on Nov 9,

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