Why I'll never be a TV chef.

Ingredients
1 lb. spiral pasta
~2 pints grape tomatoes (purchased from Costco, where pints have no meaning)
8, possibly 10 medium to large mini sweet peppers (lost count)
1 normal can diced tomatoes
1 to 2 tsp. each dried basil, roasted garlic flakes (they had shaker tops)
pinch salt
black pepper
7.5 oz. part-skim ricotta (1/2 the 15 oz. tub) (it might have been 2/3 of the tub)
splash vodka
olive oil

Method
1. Boil water for pasta. Meanwhile, heat olive oil in a pan. A wok will do, but I guess normal people use a skillet or saute pan.
2. Add raw tomatoes and peppers to the oil. Cover and bring heat down to medium. Stir once in a while, until some of the tomatoes burst.
3. Add canned tomatoes, basil, garlic, salt, and pepper to the vegetables. Heat through and keep at a simmer.
4. Stir in ricotta. The mixture will turn pink. Turn heat down to keep at a simmer.
5. Cook pasta. Stir vodka into the sauce.
6. Drain pasta, dump the pasta into the sauce. This is why a wok works well.
7. Serve with parmesan.

Ideas for what to name this dish?