Ingriedients:
extra virgin olive oil; enough to fill bottom of your skillet
1 tsp crushed red pepper flakes
1 bulb of garlic, chopped
a Fist full of fresh parsley, chopped
1 (28 oz) can Whole, peeled tomatoes, undrained (if you can find the Italian kind with basil, even better)
2 chicken bouillon cubes
salt and pepper to taste
1 tsp sugar
about 1/3 to 1/2 cup red wine
Refrigerated or Frozen Cheese or Sausage Tortellini
*or your favorite pasta!
Directions:
Heat olive oil and crushed red pepper flakes in a skillet on very low heat while you chop the garlic. Add garlic, let cook for about 30 seconds and then add the parsley.
Immediately add the tomatoes, bouillon cubes, sugar, salt & pepper. Turn heat up to medium-high. Once it starts to bubble, chop the tomatoes up with your spatula, as small as you can.
*NOTE: at this point you're thinking that a can of diced or stewed tomatoes would be MUCH easier...maybe so..but you are Seriously sacrificing TASTE by choosing either of those instead of the whole tomatoes.
Simmer sauce for about 7 minutes, then add the red wine. Turn heat down, simmer for another 5 minutes.
Serve with tortellini or other pasta of your choice and some Parmesan cheese! yum~ Thanks Cheryl!
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