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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This vegetarian red sauce is from Pasta and Co cookbook, which has recipes from their popular Seattle take-out food shop. It is well-worth the extra steps involved. I love the small, crunchy vegetables in the sauce. I serve it over rotini (or any chunky pasta) or use it in my Giardiniera Lasagna Chunky Vegetable Lasagna. Ingredients:
1 1/4 cups cauliflower, cut into 1/4 inch dice |
1 1/4 cups zucchini, cut into 1/4 inch dice |
1 cup celery, cut into 1/4 inch dice |
1 cup carrot, into 1/4 inch dice |
1 green peppers or 1 red pepper, cut into 1/4 inch dice |
1/3 cup olive oil |
2 cups onions, chopped |
1 teaspoon basil |
1 teaspoon oregano |
1/2 bay leaf |
1/2-3/4 teaspoon red pepper flakes |
6 garlic cloves, finely minced |
1 1/2 cups white wine (i like white zin or other sweet wine) |
1 (28 ounce) can crushed tomatoes |
1/4 cup tomato paste, add this if you are making the lasagna |
1/2 teaspoon salt |
1/2 teaspoon sugar |
Directions:
1. Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
2. The onion and garlic should not brown.
3. Add wine and simmer 10-12 minute until alcohol evaporates.
4. Add reserved vegetables, tomatoes, tomato paste, and sugar.
5. simmer, partially covered for 5 minutes.
6. The vegetables should be crunchy.
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