Chipotle Pasta Sauce

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* Exported from MasterCook *

 

Chipotle Pasta Sauce

 

Recipe By :Bill Hufnagle

Serving Size : 0 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 chipotle peppers -- stemmed

1/4 cup boiling water

2 tablespoons extra-virgin olive oil

2 medium-size onions -- diced

1 cup sliced mushrooms

1 yellow bell pepper -- cored, seeded, and diced

2 tablespoons chopped garlic

1 tablespoon minced fresh oregano leaves

1 teaspoon salt

1 teaspoon ground black pepper

1 28-ounce can whole peeled tomatoes -- coarsely chopped, with their

juice

 

Place the chipotle peppers in a small bowl and cover with the boiling water.

Allow to cool to room temperature.

 

In a blender or a food processor equipped with a chopping blade, puree the

rehydrated peppers and the soaking water until no large

pieces of chipotle remain, 1 minute.

 

Heat the olive oil in a large sauté pan over medium heat. Add the onions and

mushrooms and stir well to coat with oil. Cook until

the onions are golden brown, 5 to 7 minutes. Add the chipotle puree, bell

pepper, garlic, oregano, salt, black pepper, and tomatoes

with their juice to the sauté pan. Bring to a boil, reduce the heat, and simmer

until the sauce just thickens, 8 to 10 minutes.

 

Source:

" Biker Billy's Freeway-a-Fire Cookbook "

S(Formatted by KETS):

" "

Copyright:

" 2000 by Bill Hufnagle "

Yield:

" 4 cups "

 

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Per Serving (excluding unknown items): 591 Calories; 29g Fat (40.7% calories

from fat); 16g Protein; 80g Carbohydrate; 16g Dietary

Fiber; 0mg Cholesterol; 3330mg Sodium. Exchanges: 0 Grain(Starch); 14 1/2

Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5305