4.8/5
(4 Votes)
Ingredients
- 16 ounces linguine
- (1) 28 oz can crushed tomatoes
- (1) 8 oz container vegetable stock
- 2 tablespoons Sriracha hot sauce (plus more for serving)
- 1 large (or two small) red onion, thinly sliced
- 8 cloves garlic, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 1 tablespoon salt
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 2 sprigs cilantro, plus extra for garnish
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper, to taste
- 2 1/2 cups water
Preparation
Step 1
1. In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes.
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