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Hot and spicy!
Heat oil in a large saucepan over medium heat. Add onions and pepper and cook until both are softened, about 4 to 5 minutes. Add garlic and cook for 30 seconds. Add tomatoes, oregano, salt and pepper and cook over medium heat, uncovered, for 20 minutes.
Toss the sauce with the pasta. Add basil and toss several times.
Remove from heat and serve immediately. Top with basil, and season to taste with salt, pepper, and freshly grated Parmesan Reggiano cheese.
Be very careful in handling the Habañero peppers. I wear latex gloves.
You can substitute green bell peppers for Habañero peppers, for a traditional Marinara sauce.
Visit my site at "www.CookingWithCarlo.com".
Leave off the parmesan for a vegan recipe.
This recipe was provided by Master Chef Carlo Morelli from Sugar Land.