Heat oil in saute pan.
Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
Spicy Pasta Sauce: Heat oil in saute pan.<
Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
Thicken to consistency with cornstarch; season to taste with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
To prepare the sauce, melt butter over medium heat.
Cook and drain pasta. No matter what your mother told you, don't rinse the pasta unless you like all the sauce on the bottom of your bowl. Cook pasta sauce with shrimp, carrots and mushrooms to light simmer. Add as much Cajun seasoning as your taste buds can handle. Toss pasta with sauce well. Serve warm.
heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the
except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula
inches deep.
Prepare Cajun Dipping Sauce by stirring until all
ne laying around --
Prepare pasta according to package directions & drain
inutes. Serve calzones with warm Pasta Sauce.
* Chopped cooked ham may
ot then add in the pasta sauce; bring to a simmer over
Cook the ravioli according to the package directions. Drain.
Heat a large skillet on medium heat. Add the salami and cook for 1-2 mins until crisp. Drain on paper towel, then break into pieces. Set aside. Pour the pasta sauce into the skillet and cook for 2-3 mins until heated through.
Add the pasta and oregano to the sauce; toss to coat and season to taste. Serve topped with crisp salami and shaved Parmesan cheese.
In a medium pot brown the ground beef with onion until no longer pink; drain all fat.
Add in the garlic, chili flakes and drained mushrooms; cook stirring until the meat is browned (about 12 minutes, for best flavor the meat needs to be lightly browned).
Mix in the Parmesan cheese (if using) then pasta sauce; bring to a simmer stirring over medium heat.
Reduce heat to low and simmer uncovered for 45 to 60 minutes or even longer, stirring occasionally.
Season with salt, pepper and sugar (if using) about halfway through cooking.
erve immediately.
Instructions for Cajun Tartar Sauce:.
Place the egg
For Spicy Red Pepper Sauce: Place all ingredients in a
Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes.
In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions.
Serve.
br>Pour half of the pasta sauce over the patties, and spread
Pasta Sauce:
In dutch oven or
owels to drain.
SPICY APRICOT DIPPING SAUCE:.
Combine all ingredients
In a pot, heat the olive oil over medium heat, and cook and stir the onion until slightly browned, about 10 minutes. Stir in the mincemeat, and cook and stir until mincemeat is hot and well mixed with onion. Pour in the pasta sauce and tomato puree, and mix in the basil leaves. Bring the sauce to a simmer, and cook until the flavors have blended, about 10 minutes. Stir often.