Ingredients

1/4 teaspoon crushed red pepper flakes, or to taste
1/3 cup olive oil
3 shallots, chopped very fine
3 plum tomatoes, peeled and chopped
2 cups baby peas (thawed if frozen)
1 red bell pepper, roasted and finely diced (see note)
3 sun-dried tomatoes packed in oil, chopped small
1/4 teaspoon ground nutmeg
1 pound spaghetti
Salt to taste
Grated Parmesan, locatelli, or pecorino cheese for the table

Heat the crushed red pepper in the olive oil over medium-high heat. Add the shallots and saute until they are soft, about 4 to 5 minutes, stirring so they will not burn.
Add the plum tomatoes and stir for 1 minute. Add the peas, roasted pepper, sun-dried tomatoes and nutmeg. Gently stir again over medium heat for a minute or so until peas are mixed in and warmed through.
Boil pasta in salted water until al dente. Drain well, return to the pot, and gently toss with the sauce over low heat until all liquids are absorbed into the pasta.
Serve hot with plenty of grated cheese. Makes 4 servings.

Directions

Note: To roast the pepper: Preheat the broiler. Cut the pepper into quarters lengthwise and discard the seeds and ribs. Arrange the slices skin-side up in a roasting pan and place on the top rack of the oven as close to the heat as you can get it. Check the pepper often. When the skins char thoroughly, usually within 5 minutes, remove the pan from the oven. Let the peppers cool and remove their blackened skins.