| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
md |
Onions; sliced |
| 1 |
|
Clove garlic; minced |
| 3 1/2 |
c |
Peeled tomatoes; crushed |
| 3/4 |
ts |
Tabasco or other hot pepper sauce |
| 1/4 |
ts |
Salt (up to) |
| 3 |
tb |
Minced fresh cilantro |
| 1/4 |
ts |
Sugar |
| 12 |
oz |
Angel hair pasta; cooked al dente and drained |
INSTRUCTIONS
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 Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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