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Sunday, August 29, 2010

Italian Pink Sauce

Italian Pink Sauce

Ingredients: Onion, Carrots, Celery, Cerano Pepper, Cilantro, Italian Sausage, Tomatoes, Tomato Paste, Alfredo Sauce, Zucchini, Chicken Bullion, Broccoli, Olive Oil, Pasta

I intentionally did not put amounts because when I am really cooking, I don't really measure stuff unless it will make a significant difference (like with my apple pie recipe which I will also post if requested).

All of the following is done in the same large fry/sautee pan.

Sautee 1/2 a medium onion, finely chopped, in olive oil
Grind two handfuls of baby carrots and add to the pan
Add 3 chopped celery stocks
Add ground Italian sausage
Sprinkle the sausage with 1 finely chopped cerano pepper and brown
Add 1 thinly sliced zucchini
Puree 3-4 medium tomatoes and add to the pan
Add half a small can of tomato paste (enough to thicken the sauce)
Add half a bottle of alfredo sauce (just to add an accent of cheese)
Add 2 finely chopped chicken bullion cubes
Add enough fresh, chopped cilantro to cover the palm of your hand

Boil a pot of water, some olive oil, and salt for the noodles.
Add one stalk of chopped broccoli (mostly without the actual stocks) BEFORE the noodles. The broccoli needs to cook for about 3 minutes before adding the noodles (~500 grams).

Combine the cooked noodles/broccoli with the sauce and mix well.

I recommend using a noodle like penne or maybe rotini. Angel hair or spaghetti doesn't work as well, not to mention it is just a boring noodle.

The main thing in this recipe is that all ingredients are in amounts you like and cooked well enough. The onion doesn't need to caramelize, but it should start to brown and the zucchini should be tender. I have a recipe for a good alfredo sauce too that you can use, but this takes long enough to cook as it is, so I usually just use store-bought Alfredo. Ask for the recipe for my Alfredo if you want it. To adjust the spice, you can use mild or spicey Italian sausage and you can use more or less cerano pepper. I don't recommend adjusting the cilantro very much, but hey, if that's what you like, go for it.

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