2tablespoonsSriracha hot sauce (plus more for serving)
1large (or two small) red onion, thinly sliced
8clovesgarlic, thinly sliced
1large red bell pepper, thinly sliced
1green pepper, thinly sliced
2sprigs cilantro, plus extra for garnish
3tablespoonsextra-virgin olive oil
Freshly ground pepper, to taste
1/3cupFull-Fat Greek yogurt (optional, makes it creamy)
Limes, for serving
In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat, but trust me, it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the greek yogurt.
Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve at once!
A note on serving size: I typically can get 6 decent sized portions out of this recipe if I'm serving it with a small side salad. If you plan to serve this as the main dish with nothing else, I would say this will serve 4.