New Mexican Fire Roasted Tomato And Pepperoncini Pasta Sauce Recipes

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
• Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
• Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
• Return baking sheet to the oven and bake for an additional 20 minutes.
• Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
• Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

FIRE ROASTED TOMATO SAUCE

Steps:

• Saute garlic and onion lightly in olive oil.
• Remove from pan and place in blender with tomatoes; blend and set aside.
• In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
• Add tomato mixture and 8oz can of sauce and water to pan.
• Salt and pepper to taste and add chopped basil.
• Simmer for 30 minutes; add to pasta and enjoy!
• Note: Be careful how much salt you add - the sausage is salty also.

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.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

FIRE-ROASTED ZITI WITH SAUSAGE

Steps:

• In a Dutch oven, cook ziti according to package directions for al dente. Drain; return to pot., Add tomatoes, pasta sauce and sausage to ziti; heat through over medium heat, stirring occasionally. Stir in 1 cup mozzarella cheese and cottage cheese. Sprinkle with remaining mozzarella cheese. Cook, covered, 2-5 minutes or until cheese is melted.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
• Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
• Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
• Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
• Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
• Add pasta and remaining roasted tomatoes; toss to mix well.
• Add Italian sausage (if using); toss to mix well.
• Sprinkle with additional spiced sea salt, if desired.
• Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.

NEW MEXICAN FIRE ROASTED TOMATO AND PEPPERONCINI PASTA SAUCE

Steps:

• Melt the coconut oil in a large non stick saute pan.
• Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes.
• Add in the garlic and saute for a couple of minutes being careful not to burn.
• Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
• Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese.
• Bon Appetit!