Fennel Pepper Spaghetti Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4
Ingredients:
Salt
1 pound spaghetti
¼ cup EVOO (extra-virgin olive oil)
2 teaspoons fennel seed
1 red onion, quartered, then thinly sliced
1 red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 cubanelle peppers (Italian frying peppers), quartered lengthwise, seeded, and thinly sliced
3 garlic cloves, finely chopped or grated
½ teaspoon crushed red pepper flakes
Black pepper
1 (28-ounce) can San Marzano tomatoes
1 cup chicken or vegetable stock
½ cup fresh basil leaves, torn or thinly sliced
¼ cup chopped fresh flat-leaf parsley leaves
2 tablespoons butter, cut into small pieces
½ cup grated Parmigiano-Reggiano cheese
Method:
Bring a large pot of water to a boil over high heat. Salt the water and cook the pasta to al dente.
While the pasta is cooking, place a large skillet over medium-high heat with the EVOO. Add the fennel seed, toast for a minute, then add the onions and peppers and cook for 5 minutes.
Stir in the garlic and red pepper flakes, season with salt and black pepper, and cook for 3 more minutes, then stir in the tomatoes, breaking them up with a wooden spoon or potato masher.
Stir in the stock and simmer the sauce to thicken while the pasta cooks. When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
Drain the pasta and return it to the hot pot with the butter and cheese and the sauce, then toss to combine.
Serve the pasta in shallow bowls and sprinkle with the remaining herbs.
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| fennel pepper spaghetti Recipe |
