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Home > Recipes > With Classic Roasted Vegetable Demi-Glace
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Southwestern Penne
4 Servings
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Ingredients:
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- 1 T. (15 mL) Olive Oil
- ½ c. (125 mL) Onion, diced
- ¼ slice Bacon, chopped (optional)
- 3 cloves Garlic, minced
- ½ t. (2.5 mL) Jalapeno Peppers, finely chopped
- 1 T. (15 mL) Chili Powder
- ¼ t. (1 mL) Thyme
- ¼ t. (1 mL) Oregano
- ¼ t. (1 mL) Fresh Ground Black Pepper
- ¼ t. (1 mL) Tabasco
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- 2 t. (10 mL) Fresh Cilantro, chopped
- ½ c. (125 mL) Red Wine
- 1½ oz. (45 g) Veggie-Glace Gold®
(Jus de Poulet
Lié Gold®
may also be used)
- 2 c. (500 mL) Tomatoes, peeled and diced
- 1 T. (15 mL) Tomato Paste
- 1 c. (250 mL) Water
- 1 c. (250 mL) White Corn (precooked, canned is fine)
- 1 lb. (454 g) Penne Pasta (cooked separately in salted boiling water)
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Sauté onion and bacon in olive oil. Add garlic, jalapenos, chili powder, thyme, oregano, black pepper, Tabasco, and half of the cilantro. Add red wine and reduce by half, then add the Veggie-Glace Gold, tomatoes, and tomato paste. Stir until
Veggie-Glace Gold®
is completely dissolved. Add water and corn, and return to a simmer. Toss with cooked penne and serve.
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