Recipe - Southwestern Pasta

One fourth cup Olive oil
2 md Onions; cut or sliced up
1 Clove garlic; minced
3 One half cup Peeled tomatoes; crushed
Three fourths teaspoon Tabasco or other hot pepper
sauce
One fourth teaspoon Salt
2 (up to)
3 tablespoon Minced fresh cilantro
One fourth teaspoon Sugar
12 ounce Angel hair pasta; cooked al
dente and drained

The punch of the Tabasco contrasts with the cilantro in the pasta sauce.
Serve with a green salad with a creamy dressing.

Heat the oil over medium heat, stir in onions and garlic and saute until
tender (1012 min).

Add rest of ingredients (except pasta) and bring to boil. Reduce heat to
low and simmer uncovered until thickened slightly (30 min).

Place pasta on platter and top with sauce. Top with grated parmesan if
desired. Serves 4

[From 'Meltdown the official Firey Foods Show Cookbook', by Dave DeWitt
and Mary Jane Wilan, published by Crossing Press (8007771048)].

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.