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Creamy Peppery Pasta Sauce

 

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.
48

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons olive oil
1 cup onions
chopped
3 medium garlic cloves
minced
*
28 ounces tomatoes, canned
whole
2 teaspoons red hot pepper sauce
1 tablespoon basil
fresh, chopped, or 1 teaspoon, dried
½ teaspoon rosemary leaves
dried
*
¼ teaspoon salt
cup ricotta cheese
(see note)
cup yogurt
plain, (see note)

Directions

In a large saucepan, heat the oil and sauté the onion and garlic until soft, about 5 minutes.

Chop the tomatoes, reserving the liquid.

Add the tomatoes, ½ cup of the reserved liquid, and the Tabasco sauce, basil, rosemary, and salt to the saucepan 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.

NOTE: Low-fat ricotta and yogurt can be used.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 13957% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 471mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 38%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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