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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: We like this piquant tomato sauce, which is easy on the calories, but
if you are in the mood to indulge, try cream in place of the ricotta
and yogurt.
~---------------------------------------------------------------------
~-- In a large saucepan, heat the oil and saute the onion and garlic
until soft, about 5 minutes. Chop the tomatoes, reserving the
liquid. Add the tomatoes, 1/2 cup of the reserved liquid, and the
Tabasco sauce, basil, rosemary, and salt to the saucepan and mix
well. Simmer, uncovered, for 30 minutes, adding more of the tomato
liquid if the sauce is too thick. In a food processor or blender,
process the ricotta cheese and yogurt until smooth. Stir the mixture
into the tomato sauce and heat without allowing it to come to a boil.
The sauce may look slightly grainy, but appears smooth when it is
added to hot pasta.
NOTE: Low-fat ricotta and yogurt can be used.
From: The Tabasco Cookbook.
Ingredients:
2 Tablespoon(s) Olive oil
1 Cup(s) Chopped Onion
3 medium Minced Garlic Cloves
28 Ounce(s) Canned Whole Tomatoes
2 Teaspoon(s) Tabasco Pepper Sauce
1 Tablespoon(s) Chopped Fresh Basil Leaves
1 Teaspoon(s) Dried Basil
1/2 Teaspoon(s) Dried Rosemary
1/4 Teaspoon(s) Salt
1/3 Cup(s) Ricotta Cheese (See Note)
1/3 Cup(s) Plain Yogurt (See Note) |
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