Derek Lee Ragin was born in West Point, New York and raised in Newark, New Jersey. As a child, he studied piano and vocal training at the Newark Boys Chorus School. He later attended the Oberlin College Conservatory of Music in Ohio where he majored in piano and music education. He has received accolades worldwide for his mastery of the Baroque vocal style and is regarded as one of the foremost countertenors of our day. He is an inspired interpreter of new music and performs a diverse repertoire that is characterized by an unusual warmth and expressivity. Among Ragin's awards are First Prize at the 35th International Music Competition in Munich (1986) and the Purcell/Britten Prize (First Prize) for Concert Singers (1983). While Derek and I explored the Portuguese markets near his home in Newark, New Jersey, we spied some beautiful red peppers and chilis. He had told me once how much he loved spicy food so I decided to cook him one of my favorite recipes - a red pepper sauce with tangy capers and fresh parsley. My hope was that he would cook himself but after getting started, he lost courage and was relegated to "sous" or under-chef for the taping of the show. While Derek chopped, he reflected back on his fabulous career. I was happy Derek enjoyed his "new" favorite recipe and that I was able to satisfy his taste for the spicy food he remembered from his childhood. Ingredients  5 large red peppers  2 cloves garlic  4 tablespoons very best quality extra virgin olive oil  2 tablespoons capers (preferably those preserved in salt & washed well)  500 grams penne pasta  Chopped parsley Prepare the peppers in one of two ways. You can roast the peppers in the oven, remove the skin and when cool, de-seed and chop (if you have the time this method is better). Or chop the de-seeded peppers into strips. Place the oil into a heavy-based sauté pan, add the garlic and chili, and cook gently. Do not let the garlic take on too much color. Add the peppers and cook gently, stirring until they soften and take on a very glossy color. Let this simmer gently until the peppers are very soft and lightly brown at the edges. (Less time is required if the peppers have been pre-roasted). Add the capers and when you are ready to serve, add the chopped parsley. (Sometimes I add a tin of best quality tuna for a very hungry family. But donŐt let the tuna cook. Just warm after adding.) Cook the pasta in boiling water until "al dente" or "tender but a little firm to the bite". Drain and serve with the pepper sauce over the pasta. Accompany with grated parmesan cheese.