Directions
1.
Cook the pasta in salted water to al-dente and drain.
2.
Clean and chop the bell peppers into tiny bits smaller than the pasta shells.
3.
De-seed the habanerro pepper and chop to ultra-fine consistency.
5.
Avoid touching the habanerro with bare skin, because the oils will cling to you for a long time and you wonât even notice until you go to wipe your eyes or nose, and trust me, you donât want that to happen. I do all processing through a layer of plastic wrap. A food processor works wonders for this as well.
6.
Combine all the ingredients and mix completely with spatula.
7.
For best results, refrigerate for an hour to allow flavors to mingle, and until time to serve.
New-York Restaurants
