Instructions:

• In a large skillet, heat the 3 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the thinly sliced red onion and garlic. Sauté for about 2-3 minutes until fragrant and the onion begins to soften.
• Next, toss in the red and green bell peppers along with the red-pepper flakes, salt, cumin, chili powder, and oregano. Stir everything together, allowing the veggies to cook down for another 5-7 minutes, until they are tender.
• Pour in the crushed tomatoes, vegetable stock, and Sriracha hot sauce. Stir well to combine all the ingredients, then add the 2 1/2 cups of water. Bring the mixture to a gentle simmer.
• Once the sauce is simmering, add the linguine directly into the skillet. Make sure the pasta is submerged in the liquid. Cover the skillet and let it cook for about 10-12 minutes, stirring occasionally to prevent sticking.
• After the pasta is al dente and the sauce has thickened, remove the skillet from heat. If using, stir in the Full-Fat Greek yogurt for a creamy texture. Garnish with fresh cilantro and a sprinkle of freshly ground pepper. Serve with lime wedges on the side for a zesty finish.