Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil over high heat. Salt the water and cook the pasta to al dente.
Step 2
While the pasta is cooking, place a large skillet over medium-high heat with the EVOO. Add the fennel seed, toast for a minute, then add the onions and peppers and cook for 5 minutes. Stir in the garlic and red pepper flakes, season with salt and black pepper, and cook for 3 more minutes, then stir in the tomatoes, breaking them up with a wooden spoon or potato masher. Stir in the stock and simmer the sauce to thicken while the pasta cooks. When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
Step 3
Drain the pasta and return it to the hot pot with the butter and cheese and the sauce, then toss to combine. Serve the pasta in shallow bowls and sprinkle with the remaining herbs.
