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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

Description

Food Network Invites You To Try This Three-Pepper And Onion Spaghetti Recipe From Rachael Ray.

Food Network