Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Red onion - thinly sliced (medium)

  3. 5 Red bell peppers - seeded, cored,

  4. 5 Yellow bell peppers - seeded, cored,

  5. And cut into 1/2" strips

  6. 1 tablespoon 15ml Red chili flakes

  7. 2 tablespoons 30ml Dried oregano

  8. 1 Tomato paste

  9. 1 cup 237ml Dry red wine

  10. 1 lb 454g / 16oz Dry spaghetti

Instructions Jump to Ingredients ↑

  1. In a 12- to 14-inch frying pan, heat the oil over medium heat until smoking. Add the onions, peppers, chili flakes and oregano and cook 8 to 10 minutes, until softened.

  2. Add the tomato paste and cook 15 to 18 minutes, until paste turns a darker color. Add the red wine, bring to a boil, then reduce the heat and simmer for 25 to 30 minutes, augmenting the pan with water, 1/4 cup at a time to keep the liquidity near that of a ragu.

  3. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the spaghetti into the water and cook according to the package instructions until 1 minute short of al dente.

  4. Drain the spaghetti and toss into the pepper mixture and place pan over high heat. Cook the spaghetti in the peppers until dressed like a good pasta dish, about 45 seconds.

  5. Pour into a warmed bowl and serve immediately.

  6. This recipe yields 4 servings.

  7. Description:

  8. "{Spaghetti Con Sugo Di Peperoni}"


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