6 oz whole wheat fusilli or other sturdy pasta.
1 cup drained and chopped roasted red peppers [ from a jar ]
1 clove garlic, minced.
2 to 3 anchovies, chopped [ optional ]
1 / 4 cup [ 1 / 2 oz ] grated fresh Parmesan.
2 lbs chopped Italian parsley
Cook fusilli in a large saucepan of boiling salted water until al dente, about 10 minutes.
Meanwhile, heat red peppers, garlic and anchovies [ optional ] in a small saucepan.
Drain pasta. Toss with pepper sauce, Parmesan and parsley.
Estimated time of cooking under 30 minutes
