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Spirals With Tomato Chipotle "Cream" Sauce This sauce is so rich in flavor, you'll swear there is cream in it. "Chipotle peppers in adobo" are smoky jalapeño peppers in a tomato sauce and there is no substitute for its flavor. It is available in small cans in most food markets. Keep any leftover peppers in a small plastic container. They will keep in the refrigerator for three weeks. Try serving them with the Zesty Turkey Meatballs and pasta. Makes 6 Servings. |
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Ingredients: 2 teaspoons sea salt, plus additional for seasoning 1 teaspoons chopped chipotle peppers in adobo sauce 2 tablespoons olive oil 1 cup diced canned tomatoes (14 1/2-ounce can) or fresh peeled and diced tomatoes 2 cloves garlic, thinly sliced 1/4 cup chopped onions 1/4 cup julienned fresh basil 1 cup plain soy milk 1 tablespoon finely chopped fresh cilantro 12 ounces spiral-shaped pasta Cilantro leaves, for garnish One 28-ounce can whole plum tomatoes, drained and lightly crushed | |
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Instructions: 1. In a medium stockpot, bring to a boil 5 quarts of water with 2 teaspoons of the salt and 1 tablespoon of the olive oil. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the garlic and onion and cook, stirring, until the onions are translucent, about 3 minutes. Toss in the basil, cilantro and plum tomatoes. Cook, stirring, for 3 to 4 minutes. Add the chipotle peppers (be careful not to put too many peppers in-you can always add more but you can't take any out) and diced tomatoes. Cook and additional 3 minutes. Add salt to taste. 3. Transfer the contents of the skillet to a food processor and puree with the soy milk. 4. Add the pasta to the boiling water and cook until al dente 7 to 8 minutes. Drain, and toss the pasta with the sauce. Serve in bowls and garnish with fresh cilantro leaves. |
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