| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces, Pasta |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Diced green pepper |
| 1/2 |
|
Diced onion |
| 2 |
|
Chopped tomatoes |
| 1/2 |
c |
Red or white wine |
| 1/2 |
c |
Cream or milk |
|
|
Your favorite spices; basil, oregano, |
|
|
; etc. |
|
|
Salt & pepper |
INSTRUCTIONS
Heat olive oil in large skillet till water sizzles. Add 1/2 diced
green pepper, 1/2 diced onion, 1 to 2 crushed & diced cloves garlic,
and a couple chopped large tomatoes (peeled if you prefer). You can
also add other veggies if you wish. After they Sauté for about 5
minutes, add one cup tomato sauce, 1/2 cup red or white wine (or
stock, or water from the cooking pasta), and 1/2 cup cream (or milk).
Flavor with a sprinkle of oregano, basil, salt and pepper. Turn down
heat and simmer about 5 minutes. Serve over pasta. This sauce is
quite different from the normal cook-all-day sauces; it is more fresh
and vibrant, but not as complex. It will accomodate almost any
vegetable you choose to add. Try eggplant or broccoli or asparagus,
just to name a few.
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