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DonShirer Jul 8, 2010 03:18 PM

Needed a quick carb to accompany reheated Eggplant Rollatini and didn't want to open a big jar of pasta sauce, so I added some already open salsa to sauteed onions and garlic. With some grated parmesan it turned out to be a perfectly acceptable sauce for penne with an alternative taste to the usual standard Italian fare. I don't suppose this is news to anyone but an inexperienced chef like myself, but I liked the result of the experiment.

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  1. chowser RE: DonShirer Jul 8, 2010 04:06 PM

    Funny I made lunch today along those lines--chopped salad with red leaf lettuce, chicken, red peppers, corn, black beans, salsa, pasta, ... The pasta was an afterthought because we had some leftover but it was a nice addition.

    1. ipsedixit RE: DonShirer Jul 8, 2010 04:09 PM

      When I was in college, I used to collect those Taco Bell red taco sauce packets and use them as "pasta sauce" on my rigatoni.

      1. m
        mexivilla RE: DonShirer Jul 9, 2010 03:56 AM

        It's also a great way to pick up a Sloppy Joe (maybe should be a Sloppy Jose).

        1. f
          Fuentes RE: DonShirer Jul 9, 2010 06:55 AM

          James Beard recounted the same story in his book, "Beard On Pasta." All he could scrounge up one evening after testing recipes was a tub of salsa. He says it was some of the finest eating ever, cold salsa on hot pasta.

          After reading that, I now make cheese tortellini and mix it with salsa and eat it as a cold "salad" type side dish.

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