Creamy Tomato Sauce and SpaghettiFoodista
29 ounces crushed tomatoes (can of)
1 hot pepper (long, – chopped with seeds)
1 sweet onion (– diced)
1/2 cup flat leaf parsley (fresh, – chopped)
5 cloves garlic (– chopped)
8 ounces cream cheese (package of)
1 teaspoon chicken-flavored soup powder (Vegeta, plus ¼ cup water)
1 teaspoon capers
4 tablespoons red wine
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 pound sliced salami (– slice into strips)
4 slices provolone cheese (– slice into strips)
romano cheese (for grating)
3 tablespoons olive oil (and more for drizzling)
2 pounds spaghetti (your favorite)
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1Heat a large frying pan with 2 tbs. of olive oil. Add the hot pepper, onion, parsley and garlic; sauté until the onions are softened and the garlic is fragrant. Add the crushed tomatoes; the seasonings and simmer on a low heat.
2In a food processor combine the cream cheese, capers plus a tbs. of caper juice, Vegeta chicken stock powder mix with a ¼ cup of water, red wine and the juice of 1 lemon. Process this mixture until smooth.
3Add the cream cheese mixture to the sauce and toss. Turn the heat very low.
4Prepare the spaghetti as directed while preparing the sauce and cream cheese mixture.
5Plate the spaghetti in a serving platter. Drizzle a little olive oil; add the sliced provolone and salami and toss with the creamy sauce.
6Serve with grated Romano or Parmesan cheese.
PER SERVING *
|Calories1420Calories from Fat430|
|% DAILY VALUE*|
|Calories from Fat430|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.