As a variation, this dish can be made by adding cooked ground sausage, cooked ground beef, leftover rotisserie chicken, or crumbled Spanish Chorizo.

• Preheat oven to 400°F. Butter a 9 x 13-inch baking dish. Set aside.
• Draw water into a large stock pot. Add 2 teaspoons of the Kosher salt. Boil spaghetti according to package directions EXCEPT undercook by 1 to 2 minutes. I personally allow mine to undercook by 2 minutes. Drain.
• Add olive oil to pot while spaghetti drains and pot is still hot. Add spaghetti to pot and toss well to coat. Set aside.
• Melt the butter in a large non-stick skillet or sauté pan. Add onion and peppers and cook until soft, about 5 minutes. To the onions and peppers, add the stewed tomatoes, diced tomatoes, remaining 2 teaspoons Kosher salt, black pepper, both paprikas, and the granulated sugar. Reduce heat and simmer 10 minutes. Use a wooden spoon to break up the large pieces of stewed tomatoes if desired.
• Combine the spaghetti and the sauce together in the larger of the two pots. Toss well to coat. Add 1/2 cup of the Parmesan cheese and toss well to coat.
• Turn the mixture out into the prepared casserole dish and top with remaining 1/2 cup Parmesan cheese. Bake until cheese begins to brown, about 25 to 30 minutes.