Condiments
Spicy Pasta Sauce
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A flavorful, low-fat sauce recipe.
Ingredients
Spicy Pasta Sauce
1 clove garlic - minced
1/2 cup onion diced
1/4 cup wine, broth or water
1 red or yellow bell pepper, roasted with skin removed - diced
2 cans diced tomatoes (28 oz) or 3 1/2 cups fresh, with juice
2 tbs fresh basil - minced (1 1/2 tbs dried)
2 tbs fresh parsley - minced (2 tbs dried)
1 tsp dried crushed red pepper - in spice section at grocer (If you like it
really spicy you can add more)
salt to taste
To roast bell pepper:
Core the pepper, remove seeds and cut into 3 or 4 sections.
1 clove garlic - minced
1/2 cup onion diced
1/4 cup wine, broth or water
1 red or yellow bell pepper, roasted with skin removed - diced
2 cans diced tomatoes (28 oz) or 3 1/2 cups fresh, with juice
2 tbs fresh basil - minced (1 1/2 tbs dried)
2 tbs fresh parsley - minced (2 tbs dried)
1 tsp dried crushed red pepper - in spice section at grocer (If you like it
really spicy you can add more)
salt to taste
To roast bell pepper:
Core the pepper, remove seeds and cut into 3 or 4 sections.
Instructions
Place under broiler for approx. 5 min. until skin is charred.
Place in plastic bag and close tightly(this steams it).Set aside.
Saute onion and garlic in wine until soft.
Add tomatoes, basil, parsley and crushed pepper.
Bring to a boil then turn heat down and simmer uncovered.
Peel skin off bell peppers, then dice them and add.
Continue simmering uncovered until most of the liquid has evaporated - about
20 minutes.
Transfer sauce to blender or food processor and blend until smooth -
depending on your blender capacity you may need to divide sauce and do this
in 2 batches (If you prefer a chunky sauce omit this step)
Pour sauce immediately over steaming pasta and garnish with basil leaves and
sprinkle on parmesan (1 tbs shredded =1.5 g fat.
Place in plastic bag and close tightly(this steams it).Set aside.
Saute onion and garlic in wine until soft.
Add tomatoes, basil, parsley and crushed pepper.
Bring to a boil then turn heat down and simmer uncovered.
Peel skin off bell peppers, then dice them and add.
Continue simmering uncovered until most of the liquid has evaporated - about
20 minutes.
Transfer sauce to blender or food processor and blend until smooth -
depending on your blender capacity you may need to divide sauce and do this
in 2 batches (If you prefer a chunky sauce omit this step)
Pour sauce immediately over steaming pasta and garnish with basil leaves and
sprinkle on parmesan (1 tbs shredded =1.5 g fat.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 5,00 g |
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