Spaghetti Diablo with Shrimp

Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper yellow bell pepper onion and garlic in hot oil until tender 5 to 7 minutes. Season the mixture with salt and pepper.

Stir tomatoes wine 1/4 cup parsley basil oregano and red pepper flakes into the bell pepper mixture; bring to a boil reduce heat to low and put a cover on the Dutch oven. Cook stirring occasionally until the tomatoes break down about 2 hours.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through about 10 minutes; drain.

Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.