This dish combines fresh and pickled veggies. It tastes awesome hot or cold.

　　

Ingredients

4 servings

　　Salt

　　1/2 pound cavatappi (hollow corkscrew pasta), or other shaped pasta

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 pound crimini (baby portobello) mushrooms, sliced

　　4 garlic cloves, chopped

　　1 large yellow onion, quartered and thinly sliced

　　1 red bell pepper, cored, seeded, quartered, and thinly sliced

　　1 cubanelle (long, light green mild Italian pepper), seeded and thinly sliced

　　Freshly ground black pepper

　　1/4 cup jarred hot banana or hot cherry pepper rings, drained and chopped, plus a splash of their brine

　　1 cup jarred marinated mushrooms, drained and chopped

　　1/2 cup fresh flat-leaf parsley, coarsely chopped

　　1/3 cup grated Parmigiano-Reggiano (a couple handfuls)

　　

Step 1

Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.

　　

Step 2

Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.

　　

Step 3

Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.

　　Rachael Ray's 30-Minute Get Real Meals