Date: Wed, 28 Feb 1996 09:12:29 -0500 From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson) I put together a recipe for a creamy tomato sauce with one that uses chiles--two great tastes that taste great together! Adapted from Anna Thomas, The Vegetarian Epicure, Book Two "Angry" Penne al Cardinale. NOTE: Alternatively, you can use fresh tomatoes. Blanch and peel about 6 medium ripe tomatoes, and puree in a blender or food processer. Result should be about 3 cups puree. After adding this to the garlic and chile, let it reduce to about 2 cups. Heat 2 skillets and melt 2 T butter in each. In skillet no. 1, fry garlic and chile until the garlic is lightly colored. Add the canned tomato puree and marjoram, and turn heat to low. In skillet no. 2, turn heat way down and sprinkle in the flour. Stir to make a roux, about a minute. Slowly add the evaporated milk, whisking until it begins to thicken. Add the brandy and tomato paste. When the paste has dissolved, add the contents of skillet no. 2 to skillet no. 1, and whisk to combine. Taste for salt. Toss the cooked drained noodles with enough sauce to suit. Serve with grated parmesan. CHILE-HEADS DIGEST V2 #254 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.