| Southwestern Pasta
1/4 cup of Olive oil
2 medium Onions, sliced
1 Clove garlic, minced
3 1/2 cups of peeled tomatoes, crushed
3/4 teaspoon of Tabasco or other hot pepper
1/4 - 2 teaspoons of salt
3 tablespoons of minced fresh cilantro
1/4 teaspoon of Sugar
12 ounces of Angel hair pasta; cooked al dente |
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The punch of the Tabasco contrasts with the cilantro in the pasta sauce. Serve with a green salad with a creamy dressing. Heat the oil over medium heat, stir in onions and garlic and saute until tender (10-12 min). Add rest of ingredients (except pasta) and bring to boil. Reduce heat to low and simmer uncovered until thickened slightly (30 min). Place pasta on platter and top with sauce. Top with grated parmesan if desired. Serves 4 [From Meltdown -- the official Firey Foods Show Cookbook, by Dave DeWitt and Mary Jane Wilan, published by Crossing Press (800-777-1048)]. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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