Photo: Spaghetti with Sweet Peppers---Spaghetti con Sugo di Peperoni Recipe
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 5 red and 5 yellow bell peppers, seeded, cored and cut into 1/2-inch strips
- 1 tablespoon red chili flakes
- 2 tablespoons dried oregano
- 1 can tomato paste
- 1 cup dry red wine
- 1 pound dry spaghetti
Directions
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. 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.
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. 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. Pour into a warmed bowl and serve immediately.
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By rsmith120_10998514
omaha, NE
on May 07, 2010
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I don't know how this guy is successful. Every dish I have tried of his we ended up throwing out because it was nasty and inedible. I wouldn't even try this because it doesn't have any basis in common sense whatsoever. Mario may be a hit in Italy, but he's a miss here.
By belladonna352_1...
Reading, PA
on November 08, 2004
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Wow! I could barely get this HOT sauce down. It was uncomfortable to eat. DON'T put a full tablespoon of hot pepper flakes in this dish, that had to be a typo. Use half that or less! The sauce had a great sweet flavor at first, until the fire hits and you can't feel your mouth. I would make this again, but I would dice the peppers, I didn't like the strips, and 10 whole peppers was a little much, I would use 3 red and 3 yellow. And of course I would NOT use nearly that much pepper. Oh.. and by the way, 1 can of paste? what size can? They come in all sizes! I used a medium one, seemed to work.
By thepaintballguy...
Spokane, WA
on July 25, 2004
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This is one of the best sauces I have ever had. I am a fairly new cook, but it is a really fun and good recipe to make. Thanks
Josh
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