For when you need something easy.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
Scabby knees from falling over while playing tipsy mini golf. Sunburnt skin flaking like desiccated coconut. Ninety percent humidity and three-digit temperatures. These are all things that I bid good riddance to come leafy-perfect-snuggly fall—my favorite season in the Northeast. But there is one summer thing, every late September, that I grip on to like a rogue boogie board in the whitewash: ripe and creamy red pepper pasta.
The sauce is the most versatile, delicious, and kinda impressive condiment I make during the months when those sweet, crunchy bulbs are ripe for the cookin’. Slow roasted red peppers and onions are blitzed in a blender with fresh herbs before being tossed with curly cavatappi.
But, as I transition from T-shirts to turtlenecks and the farmers market is all pumpkins and cider, it feels wrong to buy those season-defying tricolor pepper packets from the supermarket. So I’ll head over to the canned-everything aisle instead, where jewel-toned pickles and preserves twinkle away under fluorescent light.
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