Spaghetti with Sweet Peppers---Spaghetti con Sugo di Peperoni

• 6 tablespoons extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 5 red and 5 yellow bell peppers, seeded, cored and cut into 1/2-inch strips
• 1 tablespoon red chili flakes
• 2 tablespoons dried oregano
• 1 can tomato paste
• 1 cup dry red wine
• 1 pound dry spaghetti

1. In a 12 to 14-inch frying pan, heat the oil over medium heat until smoking.
2. Add the onions, peppers, chili flakes and oregano and cook 8 to 10 minutes, until softened.
3. Add the tomato paste and cook 15 to 18 minutes, until paste turns a darker color.
4. 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.
5. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
6. Drop the spaghetti into the water and cook according to the package instructions until 1 minute short of al dente.
7. Drain the spaghetti and toss into the pepper mixture and place pan over high heat.
8. Cook the spaghetti in the peppers until dressed like a good pasta dish, about 45 seconds.
9. Pour into a warmed bowl and serve immediately.

extravirgin olive oil, red onion, red, red chili flakes, oregano, tomato paste, red wine

Taken from www.foodnetwork.com/recipes/mario-batali/spaghetti-with-sweet-peppers-spaghetti-con-sugo-di-peperoni-recipe.html (may not work)