Piquant Spaghetti With Peppers Onion And Tomato Sauce Recipes

PASTA WITH PEPPER AND TOMATO SAUCE

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
• Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
• Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
• Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

HEN AND TASSO SAUCE PIQUANTE

Steps:

• Season hen pieces. Place in refrigerator overnight. Dice onions and bell pepper. In a large black pot with a cover, add oil (should cover bottom of pot). Heat oil on medium-high heat (be careful not to burn the oil). Brown hen pieces and remove from pot. Add tasso and sausage to pot. Brown (about five minutes) and remove from pot. Add onions and bell pepper; sauté until wilted. Remove from pot. Add Rotel and cook until reduced. Add small amount of water if the Rotel starts to stick. Cook for 10 minutes. Add garlic to the pot; sauté. Return onion and bell pepper to the pot. Stir. Add hen pieces, tasso and sausage. Add enough to cover the meat. Cook on high heat for one hour. Add small amounts of water to cover the meat as the mixture cooks down. Season to taste. Lower heat and continue cooking for another half hour. Add mushroom soup and tomato sauce. Add water if necessary. Check hen pieces for tenderness. Add chopped onion tops when sauce piquante is done. Serve over fluffy Louisiana white rice.

PIQUANT TOMATO SAUCE

Steps:

• Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
• Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
• Cool slightly; puree in a blender or food processor until smooth.
• Return mixture to pot and add vinegar & spices.
• Boil gently for 5 minutes to blend the flavours, stirring continuously.
• Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
• Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

PIQUANT SPAGHETTI WITH PEPPERS, ONION AND TOMATO SAUCE

Steps:

• Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
• Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
• Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
• Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.