Spaghetti diablo is a little stronger than most spaghetti dishes, but it tastes great and you can easily adjust the strength by adding more or less chili flakes.
2 tsp olive oil
1 green pepper, chopped
1 yellow pepper, chopped
4 cloves garlic, finely chopped
1 onion, chopped
1 teaspoon black pepper
2 tablespoons chicken stock (possibly vegetable stock)
1 dl white wine (possibly apple juice)
2 cans of diced tomatoes without added salt
1 pk fresh parsley, finely chopped
1 teaspoon dried basil
½ teaspoons dried oregano
½ ts røde chiliflak
12 grams of cooked shrimp
Grated Pecorino or Parmesan
Heat oil in a saucepan over medium-high heat and fry peppers, onions and garlic until tender, for 5 to 7 minutes. Season the mixture with pepper, add wine and let it boil for a few minutes. Mix in tomatoes, fondant, parsley, basil, oregano and chili flakes. Stir it together, bring to the boil, turn down the heat and let it cook with the lid on for 2 hours on low heat, remembering to stir occasionally.
Boil a large pot with lightly salted water and cook the spaghetti until it is almost cooked through, approx. 10 minutes, before pouring off the water.
Stir pasta and shrimp into the tomato sauce and let it cook until the pasta is completely cooked through, but still firm, approx. 2-3 more minutes.
Serve spaghetti diablo with cheese and possibly. fresh herbs.
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