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300 Beats Per Minute Pasta Sauce
Category: Main Dishes - Pasta
Suitable for a: vegan diet
Ingredients:
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1 14.5 oz. can of diced tomatoes
1/2 of an 8 oz. can tomato sauce
1/2 of an 7.75 oz. can El Pato Salsa de Chile Fresco
1/2 of a 6 oz. can tomato paste
4 oz. sliced fresh mushrooms
3 stalks celery sliced thin
1/2 onion diced
1 small green bell pepper diced
2 cloves garlic minced
1 Tbsp. extra virgin olive oil
1/4 tsp. Sage
3 shakes of dried Marjoram
5 shakes of dried Basil
5 shakes of dried Oregano leaves
1 shake of dried ground Oregano
4 shakes of dried Thyme
1 shake of dried Savory
3 shakes of dried Cumin
1/2 tsp. either Splenda granulated sugar substitute or real sugar
fresh ground sea salt and fresh ground black pepper to taste
1/2 tsp. lemon juice
3 shakes Tabasco sauce
8 oz. rotini pasta
Instructions:
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Start the pasta water boiling and cook pasta according to package directions.
Meanwhile, heat the olive oil in a pan over medium-high heat, add celery, onion and bell pepper, stirring often for about a minute. Add mushrooms and garlic and stir frequently until the onion is translucent. Add diced tomatoes, tomato sauce, El Pato sauce and tomato paste, stir to mix. Add all the other ingredients except pasta, adjusting seasonings to taste if necessary. Stir, reduce heat to simmer and cover, stirring and taste testing occasionally while the pasta is cooking.
Once the pasta is cooked, drain pasta and serve with sauce on top.
Serves 4-6 depending on your appetite
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Additional comments:
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If you've never heard of El Pato spicy Mexican tomato sauce, you have really missed out on a wonderfully versatile addition to your pantry. Go to http://www.mexgrocer.com/1276.html to buy it online if you can't find it locally.
Category: Main Dishes - Pasta
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 14.5 oz. can of diced tomatoes
1/2 of an 8 oz. can tomato sauce
1/2 of an 7.75 oz. can El Pato Salsa de Chile Fresco
1/2 of a 6 oz. can tomato paste
4 oz. sliced fresh mushrooms
3 stalks celery sliced thin
1/2 onion diced
1 small green bell pepper diced
2 cloves garlic minced
1 Tbsp. extra virgin olive oil
1/4 tsp. Sage
3 shakes of dried Marjoram
5 shakes of dried Basil
5 shakes of dried Oregano leaves
1 shake of dried ground Oregano
4 shakes of dried Thyme
1 shake of dried Savory
3 shakes of dried Cumin
1/2 tsp. either Splenda granulated sugar substitute or real sugar
fresh ground sea salt and fresh ground black pepper to taste
1/2 tsp. lemon juice
3 shakes Tabasco sauce
8 oz. rotini pasta
Instructions:
------------------------------------------------------
Start the pasta water boiling and cook pasta according to package directions.
Meanwhile, heat the olive oil in a pan over medium-high heat, add celery, onion and bell pepper, stirring often for about a minute. Add mushrooms and garlic and stir frequently until the onion is translucent. Add diced tomatoes, tomato sauce, El Pato sauce and tomato paste, stir to mix. Add all the other ingredients except pasta, adjusting seasonings to taste if necessary. Stir, reduce heat to simmer and cover, stirring and taste testing occasionally while the pasta is cooking.
Once the pasta is cooked, drain pasta and serve with sauce on top.
Serves 4-6 depending on your appetite
Additional comments:
------------------------------------------------------
If you've never heard of El Pato spicy Mexican tomato sauce, you have really missed out on a wonderfully versatile addition to your pantry. Go to http://www.mexgrocer.com/1276.html to buy it online if you can't find it locally.
