Name: 6-Pepper Pasta
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 serving
Ingredients: Kosher salt; 1 pound spaghetti; 3 ounces roasted red peppers; 2 Calabrian chiles, packed in oil; 3 tablespoons tomato paste; 2 tablespoons sherry vinegar; 2 cloves garlic; 1/4 cup plus 2 tablespoons olive oil; Freshly ground black pepper; 12 mini sweet peppers, thinly sliced; 1 Fresno chile pepper, seeds and white ribs removed, pepper thinly sliced; 1 cup heavy cream; 1 cup grated Parmesan; 1/4 teaspoon red pepper flakes; Chopped fresh parsley, for garnish

Directions

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Meanwhile, combine the roasted red peppers, Calabrian chiles, tomato paste, sherry vinegar, garlic, 1/4 cup oil, 1 teaspoon kosher salt and a generous amount of black pepper in a blender and blend until smooth. Set aside.
Add the remaining 2 tablespoons oil to a separate large pot and heat over medium-high heat. Add the mini sweet peppers and Fresno chile pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the red pepper sauce in the blender to the pot.
Pour the reserved cooking water into the empty blender, swirl it a few times, then pour the water into the pot. Bring the sauce to a simmer and cook, stirring occasionally, 2 to 3 minutes. Pour in the heavy cream and stir until well combined. Add the cooked spaghetti, Parmesan, 1 teaspoon salt and a few grinds of black pepper and toss until the Parmesan melts. Transfer the pasta to a serving bowl and sprinkle with the red pepper flakes. Garnish with parsley.

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