2 or more tablespoons olive oil
3 cloves garlic, chopped
3 or more tablespoons of Pain 100%
half a tablespoon of sriracha sauce for extra garlic kick
Quarter of a cup chopped fresh rosemary
Half a cup chopped fresh basil
1 large can crushed tomatoes
a dozen or more cherry tomatoes
1/2 cup sweet red wine
Tablespoon of tomato paste
shot of zesty garden select for heck of it
One red bell pepper cut in strips
red pepper flakes to taste
Salt and pepper to taste
1 pound box penne pasta or rigatoni, cooked according to package directions
First of all, I mince my garlic, almost puree it, then I clean and slice my red pepper into strips, which I cut in half, or thirds.
I heat up the olive oil, and saute the garlic, peppers, herbs, and flakes up until the garlic is golden.
Then I add the crushed tomatos, the wine, the shot of garden select, salt, pepper, sriracha sauce, and the Pain.
I like to simmer things a long while, but you could wip this up within 20 minutes, and adding a spoonful or so of tomato paste, or pepper paste will give it a nice thick consistency.
In any case, once your noodles are done, toss them with the sauce, sprinkle a little parmesan or romano on it to soften the blow, and enjoy!
If you can't find Pain 100%, look for a substitute with similar ingredients "PAIN 100% Hot Sauce - Habanero peppers, water, natural pepper flavoring, vinegar and spices."
Here is what the sauce looks like,
Next time I make this, I'll take a picture.
3 cloves garlic, chopped
3 or more tablespoons of Pain 100%
half a tablespoon of sriracha sauce for extra garlic kick
Quarter of a cup chopped fresh rosemary
Half a cup chopped fresh basil
1 large can crushed tomatoes
a dozen or more cherry tomatoes
1/2 cup sweet red wine
Tablespoon of tomato paste
shot of zesty garden select for heck of it
One red bell pepper cut in strips
red pepper flakes to taste
Salt and pepper to taste
1 pound box penne pasta or rigatoni, cooked according to package directions
First of all, I mince my garlic, almost puree it, then I clean and slice my red pepper into strips, which I cut in half, or thirds.
I heat up the olive oil, and saute the garlic, peppers, herbs, and flakes up until the garlic is golden.
Then I add the crushed tomatos, the wine, the shot of garden select, salt, pepper, sriracha sauce, and the Pain.
I like to simmer things a long while, but you could wip this up within 20 minutes, and adding a spoonful or so of tomato paste, or pepper paste will give it a nice thick consistency.
In any case, once your noodles are done, toss them with the sauce, sprinkle a little parmesan or romano on it to soften the blow, and enjoy!
If you can't find Pain 100%, look for a substitute with similar ingredients "PAIN 100% Hot Sauce - Habanero peppers, water, natural pepper flavoring, vinegar and spices."
Here is what the sauce looks like,
Next time I make this, I'll take a picture.
!