INGREDIENTS

INSTRUCTIONS

Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat
until a drop of water sizzles on contact. Place the tomato and jalapeno and
cook, turning frequently, until the skin of the tomato and chile is
blackened and blistered all over, about 15 minutes. Remove the tomato into
a bowl to hold the juices. Place the chile in a small plastic or paper bag;
let rest 10 minutes. When they are cool enough to handle, peel off the
charred skin. If some tiny blackened bits remain, they will just add to the
flavor. Be sure to save all the delicious juices. Place tomato, onion,
garlic, cilantro and jalapeno chile in the blender or food processor and
process until almost smooth, about 1 minute. Reserve.
Place the oil in a small Dutch oven or medium saucepan; heat over
medium-high heat until rippling. Add the pasta and cook, stirring
constantly, until golden. Remove all but 2 tablespoons of the oil. Add
pur.ed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat
to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook
for 20 minutes or until the liquid is absorbed. Serve with shredded
Parmesan cheese and pico de gallo salsa if desired.
Converted by MC_Buster.
Per serving: 584 Calories (kcal); 56g Total Fat; (82% calories from fat);
5g Protein; 22g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9321
Converted by MM_Buster v2.0n.

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