Spicy Marinara Sauce over Angel Hair Pasta

Spicy Marinara Sauce over Angel Hair Pasta
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Spicy Marinara Sauce over Angel Hair Pasta
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Ingredients
Servings:
Recipe Notes

Instructions:

  1. In a large skillet over medium heat, add 2 Tbsp oil
  2. Blend in 1 cup chopped onion and green pepper and saute (stirring often until soft).
  3. Add garlic and stir 1-2 min until fragrant.
  4. Stir in 2 cans of Tomato Puree, Paste and Chicken Boullion
  5. Add in the Bay leaves, spices, and sugar and mix thoroughly
  6. Bring to a light boil, then partially cover, reduce heat and gently simmer for 30 min

 

Angel Hair:

  • 1 lb Angel Hair Pasta, cooked ‘aldente’ according to package instructions

 

Serving

  1. Drain pasta and place in a large platter or Pasta Bowl
  2. Pour Sauce over Angel Hair and mix to coat Pasta wiith Sauce
  3. Garnish Pasta with Parmesan and Romano cheeses
  4. Top with fresh Basil leaves
  5. Serve hot and Enjoy!
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Pot Roast with Potatoes & Greens

Pot Roast with Potatoes & Greens
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Pot Roast with Potatoes & Greens
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Instructions
  1. In a shallow dish add flour, salt, pepper and mix thoroughly
  2. Add oil to a large skillet and heat over medium-high heat
  3. Coat Beef evenly with flour then brown all sides evenly in skillet (10 minutes) & set aside
  4. Add Beef Broth, Wine and tomato paste to skillet and loosen browned bits at bottom of pan, Stir Broth mixture constantly until it comes to a boil (1-2 minutes)
  5. Place Collard greens, Parsnips, Carrots, Potatoes and onions into a 6-quart slow cooker
  6. Transfer Beef Roast to slow cooker
  7. Pour broth mixture over Roast and veggies in the slow cooker
  8. Onto a double layer of cheese cloth, bundle all herbs (Peppercorns, Thyme, Garlic, Bay Leaves and Parsley), then secure with twine
  9. Add herb bundle to slow cooker, cover and cook on ‘Low’ for 8 hours
  10. Discard cheesecloth bundle and remove Roast from slow cooker to slice
  11. Serve sliced Beef with a side of the vegetable mixture and top with cooking liquid
  12. Garnish with a sprig of Thyme, serve and enjoy!
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