Triple-Chile Tomato Sauce

From Cook's Country | June/July 2008

Why this recipe works:

This garden-fresh tomato sauce recipe gets spiced up with three varieties of hot peppers. If you can’t find serrano chiles—which resemble slender jalapeños—you can substitute jalapeños (and you may wish to add an extra chile). Jars of sliced banana peppers can be found in the condiment aisle… read more

This garden-fresh tomato sauce recipe gets spiced up with three varieties of hot peppers. If you can’t find serrano chiles—which resemble slender jalapeños—you can substitute jalapeños (and you may wish to add an extra chile). Jars of sliced banana peppers can be found in the condiment aisle of most supermarkets, near the pickles. Short pastas, such as penne, fusilli, and campanelle, pair best in this slightly chunky tomato sauce recipe. To prevent overcooking the pasta, we didn’t rely on the cooking instructions on the pasta box; sometimes we needed to shave several minutes off the recommended cooking time for perfectly al dente pasta. We used a liquid measuring cup to retrieve 1/2 cup pasta water from the pot just before draining. If the sauced pasta was too dry, we used the water to achieve the desired consistency.

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Makes Enough to Sauce 1 Pound of Pasta

Ingredients

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