Spicy Fresh Tomato Red Pepper Sauce Over Bucatini Pasta

Step 1: Sauce ... Bring a saute pan to medium heat; then, add the olive oil, roasted red peppers, red pepper flakes, jalapeno, shallot, and garlic. Saute a couple of minutes stirring often, so the garlic does not burn. Then, add the tomatoes, olives, oregano; and stir to combine - cook just a minute or two. NOTE: A chefs trick ... rather than cutting the olives in half; simply "squish or squeeze" the olives between your thumb and index finger. The olive actually releases more natural oils ... also, it is easier. TRUE.

Step 2: Add the vodka (wine or vermouth) to deglaze the pan, scraping up any bits; then, add the chicken broth to the sauce. Bring it to a light boil; then, immediately reduce the heat to medium low. Simmer for approximately 10 minutes until the tomatoes begin to break down, or pop. Also, most of the liquid should start to reduce; and, the sauce should thicken. As the sauce cooks; taste for seasoning, and adjust if needed. Remember, the olives are salty; and, the cheese you are adding is too. So, go lightly.

Step 3: Pasta ... Cook the pasta in plenty of salted water, according to package directions. Drain, but reserve a cup of the pasta water. Return the pasta to the pot. At this point, your sauce should be done.

Step 4: Finish ... Add the sauce to the pasta, along with the basil, cheese; and, toss to combine. Add a little of the reserved pasta water to thin out the sauce if you want.

Step 5: Serve and ENJOY! ... I like to drizzle a little olive oil over the top before serving. A mix of simple fresh greens and a light vinaigrette is all you need on the side. As mentioned - this makes a great main or side dish; and, a perfect 'meatless' dish too.