Recipe - Chile Pasta Sauce

1 lg Ripe tomato; peeled, seeded
and chopped finely
4 ounce Hot green; (Sandia) chile,
roasted, peeled, seeded,
chopped
1 Clove garlic; minced
1 Chicken bouillon cube
1/3 cup Dry white wine
1 pn Oregano
1 pn Cumin

In the vein recently started by Doug from BC and others, I thought I'd
share with the list a simple something I whipped up for dinner last night.
Having not been shopping for a few days, there was not much in the house
however, I did have, secreted in the freezer, some frozen green chile
(souvenir of a New Mexico trip earlier this year.)

Put all of the above in a saucepan and bring to a boil. Reduce heat and
simmer until thickened by about 1/3. Pour over your favorite pasta (I used
rigatoni), and eat.
Took about 10 minutes and was a heck of a lot better than the leftover
lasagna that was the alternative...
Note: this is scaled for one person, as my SO isn't much of a chilehead.
Scale up to your heart's content.
Posted to CHILEHEADS DIGEST by "Jonathan T. Smillie" jsmillie@protix.com
on Apr 29, 1998