Rating: 4.5 stars
31 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.

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Recipe Summary

cook:
2 hrs 10 mins
total:
2 hrs 25 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.

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  • Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.

  • Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

Nutrition Facts

398 calories; protein 29.2g; carbohydrates 62g; fat 3.5g; cholesterol 163.8mg; sodium 223.3mg. Full Nutrition
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