salsa spaghetti
- Categories
- Pasta
- Yield
- 2 Servings
| Measure | Ingredient |
|---|---|
| Spaghetti noodles | |
| 1 | Onion; chopped (up to) |
| 5 | Bay leaves |
| ¼ pounds | Ground beef |
| 3 slices | Bacon; chopped |
| 1 | Fresh tomato; chopped |
| 1 | Fresh tomato |
| 8 | Fresh jalapenos |
| 1 medium | Onion (up to) |
| 3 teaspoons | Olive oil |
| 3 teaspoons | Soy sauce |
| 3 | Cloves garlic |
| 5 tablespoons | Parmesan cheese |
SALSA
Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a food processor and pulse 4 times or until fine chop. Chop tomato and add it along with the soy and parmesan and mix together. Refrigerate overnight.
Boil your spaghetti noodles, about a hand full, and while they cook, saute remaining ingredients and then simmer on high for a while. Drain fat and allow to dry out a bit on the heat as this releases more flavors of the bay leaf. Turn heat off and cover. Drain spaghetti & reserve ¼ to ½ cup liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or more to taste) and mix thoroughly. A final dash of tomato paste and the reserved water adds the final touch. Serve with fresh parmesan, breadsticks, and a nice salad with extra salsa on the side.
Don't write and tell me that something with soy sauce and parmesan cheese isn't salsa...we're taking some culinary liberties here...maybe mole? :) HotHeads@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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