Spaghetti With Sweet Peppers Recipe - Cooking Index
6 tablespoons | 90ml | Extra-virgin olive oil |
1 tablespoon | 15ml | Red onion - thinly sliced (medium) |
5 | Red bell peppers - seeded, cored, | |
And cut into 1/2" strips | ||
5 | Yellow bell peppers - seeded, cored, | |
And cut into 1/2" strips | ||
1 tablespoon | 15ml | Red chili flakes |
2 tablespoons | 30ml | Dried oregano |
1 | Tomato paste | |
1 cup | 237ml | Dry red wine |
1 lb | 454g / 16oz | Dry spaghetti |
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.
This recipe yields 4 servings.
Description:
"{Spaghetti Con Sugo Di Peperoni}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A03) - from the TV FOOD NETWORK
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