Firey Pepper Pasta

Recipe: Fiery pepper pasta

Padma Lakshmi

Ingredients

• 1 pound dry spaghetti or thin spaghetti
• Approx. 1-2 tablespoons coarse sea salt
• 1 cup olive oil
• 4-5 peeled, crushed garlic cloves
• 2 cups diced green bell pepper*
• 2 cups diced red bell pepper*
• 1 tablespoon crushed red chili flakes
• Fresh chopped herbs like parsley or dill (optional)

Preparation

1. Boil a large pot of water with salt on high heat until to a gently rolling boil. Toss and stir in pasta and cook to package instructions or al dente, usually 7-9 minutes.
2. While pasta is cooking, place a strainer at the ready in sink. Heat a skillet on medium heat and add olive oil. When hot, add bell peppers and then after 3-4 minutes add the garlic. Cook, stirring occasionally until peppers are softened and garlic is just barely turning golden but not brown.
3. Stir in chili flakes, and then remove skillet from heat before garlic turns dark as this will make it bitter.
4. Remember to remove and drain pasta in time and toss together with the peppers. Serve warm.
5. Stir in fresh parsley or dill.
(*Yellow and orange bell peppers are also nice instead)

Corned Beef and Cabbage

Recipe: Corned beef and cabbage

Ariane Duarte

Ingredients

• 1 1/4 pounds small red-skinned potatoes, halved
• 3 medium carrots, peeled and cut into 2-inch pieces
• 2 cloves garlic
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 1/2 -3 pounds corned beef brisket
• 3 cups water
• 1 bottle dark beer
• 1 small green cabbage, cut into 8 wedges

Preparation

Combine potatoes, carrots, garlic, sugar and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
Remove beef from slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Serving Size

Serves 8