Dorothy's Mostaccioli Vegetarian Pasta with W

1. Cook the pasta according to package directions.
2. In a large skillet or sauce pan: Heat the olive oil and the Sherryi Pepper Oil. Add and Sautei the Oreganoi, Onions and Shallots until almost translucent before adding the garlic and walnuts.
3. Add the walnuts and garlic.
4. Saute, without letting the garlic brown.
5. Add the crushed Tomatoes and Burgundyi wine and basil.
6. Cook slowly over a low heat, uncovered.
7. In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute.
8. Set aside.
9. Cover and cook the julienned Zucchinii for 2 to 3 minutes.
10. Set aside.
11. The Red Peppers and Zucchini will maintain their pretty coloring by cooking al dente in the microwave.
12. When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini.
13. Heat the Broiler.
14. Drain the cooked pasta.
15. (Because water can cling to the insides of these little macaroni pipes , I give the pasta a few spins in my Lettucei Spinner.
16. ) Add the pasta to the tomato sauce and toss.
17. Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired.
18. Transfer the Pastai and Saucei to a oven proof serving dish.
19. Liberally, sprinkle shredded Mozzarellai Cheesei on top of the Pasta mixture.
20. Place under the broiler until the cheese melts.
21. Remove from the oven and garnish with the basil florets and leaves.
22. Notes and Credits * Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA.