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Ingredients
  • Kosher salt
  • 1 pound spaghetti
  • 3 ounces roasted red peppers
  • 2 Calabrian chiles, packed in oil
  • 3 tablespoons tomato paste
  • 2 tablespoons sherry vinegar
  • 2 cloves garlic
  • ¼ cup plus 2 tablespoons olive oil
  • Freshly ground black pepper
  • 12 mini sweet peppers, thinly sliced
  • 1 Fresno chile pepper, seeds and white ribs removed, pepper thinly sliced
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • ¼ teaspoon red pepper flakes
  • Chopped fresh parsley, for garnish
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