Spaghetti with Sweet Peppers---Spaghetti con Sugo di Peperoni

1. 1

   In a 12 to 14-inch frying pan, heat the oil over medium heat until smoking.

2. 2

   Add the onions, peppers, chili flakes and oregano and cook 8 to 10 minutes, until softened.

3. 3

   Add the tomato paste and cook 15 to 18 minutes, until paste turns a darker color.

4. 4

   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.

5. 5

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

6. 6

   Drop the spaghetti into the water and cook according to the package instructions until 1 minute short of al dente.

7. 7

   Drain the spaghetti and toss into the pepper mixture and place pan over high heat.

8. 8

   Cook the spaghetti in the peppers until dressed like a good pasta dish, about 45 seconds.

9. 9

   Pour into a warmed bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.