Spaghetti alla Diavola

Method

1. Roast the red bell peppers in a preheated oven at 220-230°C for 40-45 minutes, until the skin is charred and blistered.
2. Transfer the hot peppers to a plastic bag, seal, and let cool for 10 minutes. Then peel off the skin, remove seeds and stems, and cut into strips.
3. Finely chop half a medium white onion. For the garlic, peel and mince one clove; crush the second clove with the skin on.
4. Heat olive oil in a large pan. Add the chopped onion, minced garlic, and the whole crushed garlic clove. Add chili (fresh or dried) to taste. Sauté over medium heat until the onion is translucent.
5. Remove the whole garlic clove. Add the tomato sauce (or crushed tomatoes) and bring to a boil. Reduce heat and simmer for 25 minutes.
6. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti according to package instructions, but remove 1 minute before al dente. Use smooth spaghetti.
7. After the sauce has simmered for 25 minutes, add the roasted pepper strips. Continue to cook at low heat.
8. Drain the pasta (reserve some pasta water) and transfer to the pan with the sauce. Toss to combine, adding a little pasta water if the sauce is too thick. Cook for 1 minute.
9. Turn off the heat. Stir in chopped parsley and a drizzle of raw extra-virgin olive oil. Serve with grated pecorino or parmesan cheese on top.