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Pasta In Southwestern Sauce

Pasta In Southwestern Sauce is built on Dry Sherry, Olive Oil, Fresh Garlic, Shallots, and Pickled Whole Jalapeno Peppers. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1 tsp
• 1 tbsp
• 1/4 cup
• 4
• 2 tbsp
• 1/2 lb
• 2 tbsp
• 2 tbsp
• Makes Servings

Method (preview)

1. 1

   Heat. Add garlic and shallots and saute for 3 min., stirring.

2. 2

   Add sun-dried tomatoes, jalapenos and regular tomatoes. Reduce heat to low. Cook, stirring occasionally, for 20 min.

3. 3

   While sauce simmers, bring a large pot of water to a boil and cook pasta 3-5 min. or until tender.

4. 4

   Stir often to prevent sticking.

5. 5

   Drain pasta well. Rinse briefly with hot water to remove excess starch, and drain again.

6. 6

   Add pasta to sauce in skillet, sprinkle with basil and parsley. Toss well with sauce and serve immediately.

7. 7

   Select a fresh pasta that contains no egg yolks; otherwise, you will add cholesterol to the dish.

8. 8

   To reduce spiciness, remove seeds and inner ridges from jalapenos before chopping. To tame further, use less jalapeno.

9. 9

   Converted by MC_Buster.