Pasta Mexicana
Ingredients
2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey 8 ounces linguini -- or spaghetti
Directions
Place onions and chilis into heavy skillet or roasting pan. Cover and cook over high heat until onions are browned and chile skins are charred on all sides (8-10 minutes). Remove chiles; peel and discard skin and seeds; chop chiles, and return to pan. Stir in tomatoes and chili.. Cook over medium heat, stirring occasionally, 15 to 20 minutes. Meanwhile, cook pasta according to package directions. Serve sauce over pasta.
4 Servings
2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey 8 ounces linguini -- or spaghetti
Directions
Place onions and chilis into heavy skillet or roasting pan. Cover and cook over high heat until onions are browned and chile skins are charred on all sides (8-10 minutes). Remove chiles; peel and discard skin and seeds; chop chiles, and return to pan. Stir in tomatoes and chili.. Cook over medium heat, stirring occasionally, 15 to 20 minutes. Meanwhile, cook pasta according to package directions. Serve sauce over pasta.
4 Servings
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