Rachael Spaghetti – Rachael Ray

Ingredients

• 3 tablespoons EVOO – Extra Virgin Olive Oil
• 3 small sweet peppers, such as cubanelle or mild bell, quartered, seeded and thinly sliced
• 2 medium onions, quartered and thinly sliced
• 4 large cloves garlic, thinly sliced
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
• 1 teaspoon crushed red pepper flakes
• Salt and pepper
• 1 cup chicken stock or water
• 1 28- to 32-ounce can San Marzano tomatoes or 2 1/2 to 3 pounds garden tomatoes, peeled* and chopped
• 1 cup passata or tomato sauce
• A handful basil leaves, torn for the sauce plus extra to serve
• 1 pound spaghetti
• About 3 tablespoons hot cherry pepper rings, chopped with about 1 tablespoon of the brine
• 2 tablespoons butter
• 1 cup grated Parmigiano-Reggiano or Romano cheese, or a combination