1 1/2 cans (28 ounce cans) Italian plum tomatoes, puree
3 cloves garlic, crushed
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon salt
6 jalapeno peppers
1 medium white onion, cut into quarters
3 poblano peppers
1 16 ounce box of tortiglioni pasta
12 ounces fresh mozzarella
Combine the first 5 ingredients and simmer.
Roast the peppers and onions.
In a blender, pulse the onion and jalapeno.
Spoon this mixture into the sauce.
Peel the roasted poblanos, cut into strips, set aside.
Simmer the sauce at least one hour.
Boil the pasta 9 minutes, drain.
In a roasting pan, spoon enough sauce to coat the bottom.
Add the pasta.
Spoon the rest of the sauce over.
Place the poblano strips on top.
Layer the cheese on top.
Bake covered (foil) at 375 degrees for 45 minutes. Uncover and cook for another 15.
Done!
3 cloves garlic, crushed
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon salt
6 jalapeno peppers
1 medium white onion, cut into quarters
3 poblano peppers
1 16 ounce box of tortiglioni pasta
12 ounces fresh mozzarella
Combine the first 5 ingredients and simmer.
Roast the peppers and onions.
In a blender, pulse the onion and jalapeno.
Spoon this mixture into the sauce.
Peel the roasted poblanos, cut into strips, set aside.
Simmer the sauce at least one hour.
Boil the pasta 9 minutes, drain.
In a roasting pan, spoon enough sauce to coat the bottom.
Add the pasta.
Spoon the rest of the sauce over.
Place the poblano strips on top.
Layer the cheese on top.
Bake covered (foil) at 375 degrees for 45 minutes. Uncover and cook for another 15.
Done!
