| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons fennel seeds, 1/2 palmful
- 1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
- 2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
- 1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
- 1 large onion or red onion, quartered lengthwise and thinly sliced
- 3 to 4 garlic cloves, chopped
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable stock
- 1 (28-ounce) can crushed Italian tomatoes
- 2 tablespoons butter, cut into small pieces
- Grated Parmigiano-Reggiano
- 1/2 cup fresh basil leaves, shredded or torn
Instructions
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
- Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 684 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 11 g |
| Sugar | 14 g |
| Protein | 19 g |
| Cholesterol | 16 mg |
| Sodium | 1270 mg |
| Serving Size | 1 of 4 servings |
| Calories | 684 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 11 g |
| Sugar | 14 g |
| Protein | 19 g |
| Cholesterol | 16 mg |
| Sodium | 1270 mg |
Reviews
We don’t like spicy and only had 3 large green bell peppers so used these and 1 yellow and one red onions.
Also added 4 sliced italian sausages served on Rotella- was delicious
Also added 4 sliced italian sausages served on Rotella- was delicious
Tried this and was a little concerned it might not have a lot of flavor. I worried for nothing. Absolutely delicious. I added asparagus and mushrooms for a lite but hearty meal. I also used linguine. Thank you!
I love this recipe. It has a nice creaminess to it when you add the butter and cheese to the spaghetti. The sauce is quick and easy to make. I watched Rachel make this dish and I think she referred to it as confetti spaghetti. Thanks Rachel.
Very simple and delicious recipe. I tried this last night for the first time. It came out really well. I did put more chili flakes as I like it little more spicy. Initially the sauce seemed more watery and so I let it simmer for more time. It became thick when it cooled down a bit. I have always been looking for a pasta which has no meat and little spicy. This was a perfect combination. My husband who doesn’t eat mushrooms was quite happy with this dish. I will definitely make it again.
Very simple and delicious recipe. I am a vegetarian and is always searching for new pasta recipes that don’t call for meat. For my meat eater husband, I added some chopped sausage on top of the dish for him. He totally enjoyed meat with veggies. Thanks Rachael for putting up such a great and simple dinner recipe.
This was incredibly delicious! Although I added Italian sausage to the sauce. I LOVED the idea of sausage, onions and peppers combination over spaghetti. Mmmm…Very, very good.