HOT-PEPPER PASTA SAUCE

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This is a spicy staple in my kitchen. Reactions vary depending on the eater's tolerance for hot and spicy foods. I'm not sure why I started putting serranos in my spaghetti sauce, but now it's just not the same if they're not in it. This recipe can also be made using 3/4 of a jar of Ragu rather than the tomato paste. I think the texture is a lot nicer when I cook it that way, and I don't feel like it's cheating because it gets a complete makeover on the way from the jar to the plate.

Provided by abcdefg

Categories     Sauces

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb ground beef
16 ounces tomato paste
3 serrano peppers, chopped
1 clove garlic, crushed
1 bay leaf
3 teaspoons oregano
2 teaspoons basil
1/4 teaspoon sage
1 pinch dried cilantro
1/2 red bell pepper, diced to be added with cilantro (optional)

Steps:

  • In medium saucepan on medium heat, brown meat along with bay leaf, oregano, basil, sage, garlic and serranos.
  • As meat turns from red to browny-pink, add cilantro (and red pepper, if you're adding it).
  • When meat is completely brown, add tomato paste and stir in thoroughly.
  • Optional: If draining grease, do so before adding sauce.
  • You may want to add more oregano and basil to taste after draining.
  • Cover, reduce heat and simmer for 10 minutes.
  • Serve over pasta.

Nutrition Facts : Calories 682.4, Fat 35.2, SaturatedFat 13.6, Cholesterol 154.2, Sodium 1956.7, Carbohydrate 44.8, Fiber 10.9, Sugar 28.2, Protein 52.4

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