Warm tomato-pepper sauce, california style pasta

Yield: 24 servings

Measure 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

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.

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