Ingredients
1/4 cup extra virgin olive oil (EVOO)
1 teaspoon fennel seed
1 Fresno chili pepper, thinly sliced with seeds or 1 teaspoon crushed red pepper flakes
4 cloves garlic, very thinly sliced
1 onion, chopped
2 cubanelle peppers, seeded and chopped
Salt
2 tablespoons tomato paste
1 cup dry white wine
1 can San Marzano tomatoes (28-32 ounces)
1 pound pici, bucatini, perciatelle or spaghetti
Pecorino cheese, grated, for topping
Directions
Heat the EVOO, four turns of the pan, in a deep skillet or Dutch oven over medium heat. Add the fennel seed, chili pepper and garlic and stir, 3-4 minutes. Add the onion and peppers; season with salt, stir and cook for 5-6 minutes more, partially covered. Stir in the tomato paste until fragrant, 1 minute, then add the wine and reduce for a minute or so. Add the tomatoes and break them up with a potato masher. Simmer over low heat for 30 minutes, partially covered. Bring a large pot of water to a boil; add salt and cook the pasta to al dente. Just before draining, reserve half a cup of the starchy cooking water. Drain the pasta, combine with the sauce and add a little starchy cooking water, as needed. Serve the pasta in shallow bowls topped with cheese.
