The Tabasco Brand Cookbook/Paul McIlhenny 2004

Creamy Peppery Pasta Sauce
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 Low-fat ricotta and yogurt can be used.


INGREDIENTS:
2 tablespoons olive oil 1 cup chopped onion 3 medium garlic cloves, minced
1 28-ounce can whole tomatoes 2 teaspoons Tabasco pepper sauce 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried
1/2 teaspoon dried rosemary 1/4 teaspoon salt 1/3 cup ricotta cheese
1/3 cup plain yogurt



1 In a large saucepan, heat the oil and saute the onion and garlic until soft, about 5 minutes. Chop the tomatoes, reserving the liquid. Add the tomatoes, 1/2 cup of the reserved liquid, and the Tabasco sauce, basil, rosemary, and salt to the saucpean and mix well. Simmer, uncovered, for 30 minutes, adding more of the tomato liquid if the sauce is too thick. In a food processor or blender, process the ricotta cheese and yogurt until smooth. Stir the mixture into the tomato sauce and heat without allowing it to come to a boil. The sauce may look slightly grainy, but appears smooth when it is added to hot pasta.

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