Title: Creamy and Spicy Pasta Sauce
Categories: Sauce
Yield: 8 Servings

2 c Canned pureed tomatoes (see
-note)
4 tb Butter
1 ts (heaping) chopped garlic
2 Fresh Cayenne peppers; in
-fine rings
1/2 ts Dried marjoram
1 cn (12-oz) evaporated milk
1 1/2 tb Flour
1 tb Brandy
2 tb Tomato paste
Salt to taste

Date: Wed, 28 Feb 1996 09:12:29 -0500

From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson)
I put together a recipe for a creamy tomato sauce with one that uses
chiles--two great tastes that taste great together! Adapted from Anna
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 food processer. Result
should be about 3 cups puree. After adding this to the garlic and chile,
let it reduce to about 2 cups.

Heat 2 skillets and melt 2 T butter in each. In skillet no. 1, fry garlic
and chile until the garlic is lightly colored. Add 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
the evaporated milk, whisking until it begins to thicken. Add the brandy
and tomato paste. When the paste has dissolved, add the contents of skillet
no. 2 to skillet no. 1, and whisk to combine. Taste for salt. Toss the
cooked drained noodles with enough sauce to suit. Serve with grated
parmesan.

CHILE-HEADS DIGEST V2 #254

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.