Warm tomato-pepper sauce, california style pasta
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | quart | Red bell peppers; chopped |
| 5 | cups | Thinly sliced green onions |
| 3 | tablespoons | Minced garlic |
| ⅓ | cup | Olive oil |
| 8 | quarts | Tomatoes; seeded and diced |
| 1⅔ | cup | Grated parmesan cheese |
| 1 | cup | Black pepper |
| 2½ | teaspoon | Cayenne pepper |
| 3 | pounds | Cooked pasta; penne |
Directions
SautE9 peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp. Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes. Stir in remaining ingredients except pasta. Serve.
Per serving: 218 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g Protein; 36g Carbohydrate; 4mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: California Tomato Commission (July 1996) Converted by MM_Buster v2.0n.