Chile pasta sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Ripe tomato; peeled, seeded and chopped finely |
| 4 | ounces | Hot green; (Sandia) chile, roasted, peeled, seeded, chopped |
| 1 | Clove garlic; minced | |
| 1 | Chicken bouillon cube | |
| ⅓ | cup | Dry white wine |
| 1 | pinch | Oregano |
| 1 | pinch | Cumin |
Directions
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