Spaghetti with Three Cheese Sweet Pepper Marinara

Annie Leon

By
@chicagolandia

I love some good pasta, and not many places serve it with bold, rich flavors the way I like.

This is my favorite variation on a classic marinara. The tang of the pepper adds some interest, and when you saute the fennel and oregano, it really brings out their flavor. I like the balance of creamy and hearty, and this sauce is simply no exception to that rule. I hope you like this one as much as I do


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Comments:

Serves:

5-6

Prep:

5 Min

Cook:

25 Min

Ingredients

1/2 medium
onion
1 large
red or orange bell pepper
3 Tbsp
olive oil
4 clove
garlic, minced
1/2 tsp
fennel seed
2 tsp
oregano, dried
1 can(s)
tomato paste
14 oz
crushed tomatoes
14 oz
diced tomatoes italian-style
3 oz
cream cheese
1/4 c
parmesan cheese
1/4 c
mozzarella, shredded
1/4 c
sour cream, light
1 Tbsp
basil, dried
1/2 tsp
ancho chile powder
1/8 c
parsley flakes
1 lb
spaghetti

Directions Step-By-Step

1
Finely chop onion and cube bell pepper, saute in olive oil with fennel seed, oregano, and garlic until just tender.
2
Stir in all remaining ingredients except parsley. Simmer over low heat for 25-30 minutes.
3
Cook spaghetti according to package directions. Drain and add to sauce, top with parsley.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy