Spicy Sicilian Spaghetti

By sassy47

Ingredients

• 1 pound spaghetti
• 1 medium red onion, coarsely chopped
• 1 red chile pepper, preferably fresno, chopped
• 2 cloves garlic, grated
• 1/2 cup flat-leaf parsley (a couple of handfuls)
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• 1 tablespoon grated lemon zest
• 1 cup chicken stock or clam juice
• 1/4 cup EVOO (extra-virgin olive oil)
• One 28-ounce can whole, peeled italian tomatoes

Preparation

Step 1

1.Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain the pasta.

Meanwhile, using a food processor, puree the onion, chile, garlic, parsley, thyme, bay leaves and lemon zest with a splash stock (or clam juice).

In a large saucepan, heat the EVOO, 4 turns of the pan. Add the onion-chile paste and stir for 3 to 4 minutes. Add the tomatoes and remaining stock (or clam juice), breaking up the tomatoes with a spoon. Cook the sauce until thickened, about 20 minutes. Toss the spaghetti with the sauce.