Warm Glow Pasta Sauce [moved from General Topics board]
Actually, I prefer my homemade pasta sauce made from scratch which I call 'Warm Glow Pasta Sauce.' In 1993, I won $50 in a local recipe contest conducted by a newspaper. After not being noticed for years by the contest, I decided to enter the recipe as a lark. The neighborhood in which I live is highly populated by people of Italian heritage, and I thought, 'Just what this area needs is another pasta sauce.' I sat down at the computer keyboard and created the recipe without ever making the sauce. It contains some varieties of dried mildly hot peppers used in Southwestern cuisine.
After winning the $50, I made the sauce and it is very good.
Your wish is my command. Remember that this recipe was composed on the computer and submitted without being made beforehand. Some of the method could be made easier. It is copied from a Word document so the format here may be somewhat different.
'Warm Glow' Pasta Sauce
1993 Prize Winner
1 Tbs. extra virgin olive oil
1 large onion, coarsely chopped
2 ribs celery, finely chopped
4-6 garlic cloves, minced
2 28oz. cans tomato puree*
16oz. chile puree (recipe follows)
1/3 cup chopped fresh parsley
2 tsp. basil
1 tsp. oregano
1 tsp. sugar
salt & black pepper, to taste
* should contain no herbs and spices
Saute onion and celery in olive oil using a saucepan large enough to hold all ingredients. Add garlic just as onions are transluscent, and saute 1 minute longer. Add tomato puree and chile puree. Bring to a slow boil, then turn down heat to a simmer. Add parsley, basil, oregano, salt, black pepper and sugar. Simmer for about 1 hour. Add water if sauce gets too thick. Serve over 1 lb. of your favorite pasta, cooked according to package directions.
2 dried pasilla chilies*
2 dried guajillo chilies*
1 medium onion
2 Tbs. olive oil
2 Tbs. flour
* mildly hot chilies available at better supermarkets, Latino stores, or by mail order
Roast chilies under broiler for about 3 minutes to bring out flavor. Then put them in a bowl, pour boiling water over them, and soak for 1/2 to 1 hour. Reserve water used for soaking. Remove and discard stems from chilies. Cut chilies in pieces. Cut onion into chunks. Put chilies, onion, and reserved water to cover solids in a blender. Blend until smooth and thick. Use judgment when adding water. Heat oil in saucepan. Add flour to oil and whisk till smooth. Add blended chilies and onion to saucepan, stir until all ingredients well mixed. simmer for about 5 minutes. Chile puree may be made ahead of time and refrigerated until needed.
1993 Times Herald Recipe Contest Entry
I'm one of those people that covers their pasta in red pepper flakes becuse I love the taste of heat with marinara. This sauce will be one that I can enjoy.