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Mexican pasta sauce

updated

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Ingredients for 1 servings:

  • ½ piece(s) bell pepper(s), diced
  • 4 tbsp vegetable broth
  • 4 tbsp beans, red from the can
  • 4 tbsp corn kernels, from the can
  • 2 tbsp tomato sauce, from the jar
  • ½ onion(s), chopped
  • salt and pepper
  • some spice mix, Mexican
  • oil

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Sauté the peppers and onions in a little oil in a pan and deglaze with the vegetable stock. Simmer until the vegetable stock is almost completely reduced. Add the tomato sauce, beans, and corn kernels and bring the sauce back to a boil. Season to taste. Serve with penne or pasta shells.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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