- 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
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.