| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Sauces | 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. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 4mg
Sodium: 247.6mg
Potassium: 306mg
Carbohydrates: 8.6g
Fiber: 1.8g
Sugar: 3.8g
Protein: 1.9g