Tōgarashī Pasta

Coming back from a diffcult mountain path cleaning operation, I was starving and needed something quick. On the way there, I happened to buy a bunch of Tōgarashī (japanese long green peppers) from a nice old lady, in a small street shop the size of a bathroom. The lady even offered me tea on the way back! Anyway, back home, I had some mini-Shiitake remaining from a previous dish. The strong flavor of green peppers matches perfectly the strong flavor of mushrooms, so I decided to make Tōgarashī Pasta. At 15mn start-to-finish preperation time, that's exactly what I needed.

Start by cooking the pasta. Everything else is done while the pasta is cooking, and the whole preparation time is pretty much equal to the cooking time of the pasta. In a pan, grill the cut shiitake & tōgarashī in a mix of butter and olive oil. Add salt & pepper. When done, add fond de veau or fond de boeuf, along with just a bit of soya sauce. Let it cook for a few minutes, not too strong. Just a bit before the pasta is cooked, drain the water and finish cooking in the pan, so that the pasta absorbs all the juice, transferring its flavor to the pasta.