Monday, February 6, 2012

Pizzazzy Marinara

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The hubby and I have one particular Pampered Chef recipe that we really enjoy: Penne Al Fresca.  It's a super easy recipe that is made the the Deep Covered Baker in the microwave.  It's pretty flavorful, but the sauce can also be somewhat watery. I was going to make that tonight, but then I decided that I wanted to add a little something extra to the sauce... a different flavor... and I wanted to cook it down so it would be a little bit thicker, so this is what I came up with. 

a little oil
2 c. tomato
4 cloves garlic
2 t. Italian seasoning
1/4 t. cayenne pepper
1/4 c. white wine, water, or chicken stock
1 c. chicken or vegetable broth
2 T. tomato paste
3/4 c. 1" diced red and yellow bell peppers
2 T. fresh basil
1/4 c. grated fresh parmesan cheese (optional)

First put the oil, tomatoes, and garlic in the pan over medium heat.  Cook the tomatoes down and use a potato masher to break them up.  Add Italian seasoning, cayenne pepper, wine, broth, tomato paste, and bell peppers to the sauce.  Simmer for 1/2 hour or so to allow some of the liquid to evaporate and let the flavors meld together.  Add the basil and the parmesan cheese.  Simmer until desired consistency is reached.  Serve over favorite type of pasta or, even better, Spaghetti Squash or Zucchini "Pasta"

I wasn't very good about taking pictures tonight... but it was indeed delicious.


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