Salsa spaghetti

Yield: 2 Servings

Measure Ingredient
\N \N Spaghetti noodles
1 \N Onion; chopped (up to)
5 \N Bay leaves
¼ pounds Ground beef
3 slices Bacon; chopped
1 \N Fresh tomato; chopped
1 \N Fresh tomato
8 \N Fresh jalapenos
1 medium Onion (up to)
3 teaspoons Olive oil
3 teaspoons Soy sauce
3 \N Cloves garlic
5 tablespoons Parmesan cheese


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@...


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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