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Ingredients
- 2 c. Canned pureed tomatoes (see note)
- 4 Tbsp. Butter
- 1 tsp (heaping) minced garlic
- 2 x Fresh Cayenne peppers, in fine rings
- 1/2 tsp Dry marjoram
- 1 can (12-ounce) evaporated lowfat milk
- 1 1/2 Tbsp. Flour
- 1 Tbsp. Brandy
- 2 Tbsp. Tomato paste Salt to taste
Directions
- I combine a recipe for a creamy tomato sauce with one which uses chiles-two great tastes which taste great together!
- Thomas, The Vegetarian Epicure, Book Two "Angry" Penne al Cardinale.
- NOTE: Alternatively, you can use fresh tomatoes. Blanch and peel about 6 medium ripe tomatoes, and puree in a blender or possibly food processer. Result should be about 3 c. puree. After adding this to the garlic and chile, let it reduce to about 2 c..
- Heat 2 skillets and heat 2 Tablespoons butter in each. In skillet no. 1, fry garlic and chile till the garlic is lightly colored. Add in the canned tomato puree and marjoram, and turn heat to low. In skillet no. 2, turn heat way down and sprinkle in the flour. Stir to make a roux, about a minute. Slowly add in the evaporated lowfat milk, whisking till it begins to thicken. Add in the brandy and tomato paste. When the paste has dissolved, add in the contents of skillet no. 2 to skillet no. 1, and whisk to combine. Taste for salt. Toss the cooked liquid removed noodles with sufficient sauce to suit. Serve with grated parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 74 | |
| Calories from Fat 52 | 70% |
| Total Fat 5.87g | 7% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 159mg | 7% |
| Potassium 158mg | 5% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.94g | 1% |
| Protein 0.86g | 1% |
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