Winnipegs Spicy Pasta Sauce Recipes

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Steps:

• Boil tomatoes, garlic and chilli in chicken stock until soft and then let cool slightly.
• Add herbs and blend until blended in and the sauce is nice and smooth.
• Stir through the ricotta until evenly mixed.
• Add sugar and salt and check taste, this is optional, so use your judgement depending on how it tastes before this point.

Steps:

• Spicy Pasta Sauce: Heat oil in sauté pan.
• Add garlic and sauté for 30 seconds.
• Add onions, sauté one minute, then add peppers and continue to sauté 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.
• Spicy Pasta: Place pasta and sauce in pan and heat until hot.
• Arrange in serving dish and top with chicken breast.
• Garnish with Parmesan cheese and parsley.

Steps:

• In Dutch oven, combine tomatoes and mushrooms and set aside.
• Cut frozen sausage into bite size pieces and add to lightly oiled fry pan.
• Cook until thawed and lightly browned.
• Combine with ingredients in Dutch oven.
• Saute green and red pepper, onion, garlic and Italian Seasoning in oil until slightly tender and add to ingredients in Dutch oven.
• Simmer gently for at least one hour, stirring occasionally.
• Just before serving, add tomato paste to sauce to thicken.
• Meanwhile, cook tortellini as instructed on package (takes approximately 10 minutes).
• Add cheeses to meat sauce, stirring constantly, and when melted, add tortellini.