They are called rotelle, but I call them wagon wheels. I have started buying them because they are fun for our little sweet pea to munch on and go well with the pasta sauce I created here. You can easily add hamburger meat to this sauce to enrich it, but I like it with just the peppers and tomatoes.
1 32 oz can crushed tomatoes
1/2 can of diced tomatoes (or you can dice two fresh Roma tomatoes)
1 half of a yellow pepper (you can substitute red)
About 7 large fresh basil leaves sliced thinly (or you can tear them like lettuce)
A handful of flat leaf parsley chopped
1 small yellow onion
2 cloves of garlic
Dash of salt and pepper
1 teaspoon of red pepper flakes (or more if you like your sauce spicy)
2 cups of wagon wheels
Heat a large soup pot of water until boiling. Salt water and cook wagon wheels according to package directions.
While you are bringing the water to a boil, begin making the sauce (you can also make the sauce in advance and re-heat the next day, or just let it simmer on low on the stove the same day. The longer it cooks the better it will be!). In a heavy bottomed and higher sided large sauce pan saute the onions and garlic on medium heat in olive oil for about five minutes. Add in the peppers and saute for another ten minutes. Add in the crushed tomatoes, diced tomatoes, salt, pepper, and red pepper flakes. Cook until it begins to bubble a bit then add in the basil and parsley. Turn the heat to low and let simmer until pasta is ready. Toss pasta and sauce together and sprinkle with a bit more parsley if you like.