Creamy and Spicy Pasta Sauce

[Guest guest]

Creamy and Spicy Pasta Sauce  

 

2 cups canned pureed tomatoes

4 tbsps. butter

1 tsp. heaping chopped garlic

2 fresh cayenne peppers, in fine rings

1/2 tsp. dried marjoram

1 12 oz. can evaporated milk

1 1/2 tbsps. flour

1 tblsp. brandy

2 tbsps. tomato paste

salt to taste

 

Heat 2 skillets and melt 2 tbsps. 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.