Fennel-Pepper Spaghetti

I had a memory of a wonderful pasta sauce with fennel seed in it from long-ago days living in San Francisco, so I did a google search. This recipe, from Rachel Ray, came up. It's nothing like what I remembered, but it's totally delicious -- and hubby, who can be picky about vegetarian fare, completely agreed!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon salt
• 1⁄4 cup olive oil, extra-virgin
• 2  teaspoons fennel seeds
• 1  red onion, quartered then thinly-sliced
• 1  red bell pepper, quartered lengthwise, seeded, and sliced
• 2  cubanelle peppers, quartered lengthwise, seeded, and thinly-sliced
• 3  garlic cloves, finely chopped (or grated)
• 1⁄2 teaspoon red pepper flakes
• 1  cup  chicken stock (can substitute vegetable stock)
• 1 (28 ounce) can tomatoes (San Marzano)
•  black pepper, to taste
•  salt, to taste
• 1⁄2 cup basil, torn (or thinly sliced)
• 1⁄4 cup flat leaf parsley, chopped
• 2  tablespoons butter, cut into small pieces
• 1⁄2 cup parmigiano-reggiano cheese, grated

Directions

1. Place a large pot of water over high heat to boil the pasta. Salt water and cook pasta to al dente.
2. While the pasta is cooking, place a large skillet over medium-high heat and add olive oil.
3. Add fennel seeds, toaste a minute, and then add the peppers and onions. Cook for 5 minutes, then stir in garlic and crushed pepper, season with salt and pepper and cook 3 minutes more, then stir in stock and tomatoes. Break up tomatoes with a wooden spoon or potato masher, and simmer the sauce to thicken while the pasta cooks.
4. When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
5. Drain the pasta and return to the hot pot with butter, cheese, and sauce, and toss to combine.
6. Serve in shallow bowls topped with the extra basil and parsley, as well as extra cheese.