Spicy Cuban Pasta Sauce And Rossi Pasta

Course : Pasta Sauce
Serves: 4 - 6
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2 tablespoons olive oil
1 tablespoon balsamic or red wine vinegar
8 cloves garlic -- thinly sliced
29 ounces diced tomatoes with juice or
2 cups fresh tomatoes -- diced
1/2 cup cilantro -- chopped
1 whole juicy lime -- squeezed
2 cups chicken stock or canned broth
1/4 cup dry sherry or dark rum
1 whole egg -- beaten
1/2 cup bread crumbs
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 package rossi pasta -- cooked
1/4 pound pecorino romano -- grated
1 teaspoon milled pepper
6 slices lime wedges

Preparation / Directions:

Saute garlic in olive oil and vinegar until translucent. Add the tomatoes, cilantro, chicken stock, salt, liquor, lime juice, and crushed pepper. Return to a slow boil and let simmer for about five minutes. Now, add the cooked pasta, egg, half the cheese and while stirring heat until liquid is well incorporated. Top with bread crumbs and milled pepper, serve with lime wedges (!) and balance of cheese. Variation: add 1/2 cup heavy cream at the end. Serve with slivers of fresh jalapeno at the table instead of crushed pepper within.


Nutritional Information:

670 Calories (kcal); 36g Total Fat; (47% calories from fat); 20g Protein; 72g Carbohydrate; 187mg Cholesterol; 2720mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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