Chile pasta sauce

Yield: 1 Servings

Measure Ingredient
1 large Ripe tomato; peeled, seeded and chopped finely
4 ounces Hot green; (Sandia) chile, roasted, peeled, seeded, chopped
1 \N Clove garlic; minced
1 \N Chicken bouillon cube
⅓ cup Dry white wine
1 pinch Oregano
1 pinch Cumin

In the vein recently started by Doug from BC and others, I thought I'd share with the list a simple something I whipped up for dinner last night.

Having not been shopping for a few days, there was not much in the house- however, I did have, secreted in the freezer, some frozen green chile (souvenir of a New Mexico trip earlier this year.) Put all of the above in a saucepan and bring to a boil. Reduce heat and simmer until thickened by about ⅓. Pour over your favorite pasta (I used rigatoni), and eat.

Took about 10 minutes and was a heck of a lot better than the leftover lasagna that was the alternative...

Note: this is scaled for one person, as my SO isn't much of a chile-head.

Scale up to your heart's content.

Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on Apr 29, 1998

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