Ingredients:
16-ounce/450g package corkscrew macaroni
1 medium onion, chopped
1 stalk celery, chopped
1/4 cup red wine
2 tablespoons tomato concentrate
1 can (14-ounce/400g) chopped tomatoes
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
1 teaspoon dry ground chili pepper
1 vegetable bouillon cube
1/4 cup water or red wine
Salt and pepper
1 tablespoon Worcestershire sauce
1 medium onion, chopped
1 stalk celery, chopped
1/4 cup red wine
2 tablespoons tomato concentrate
1 can (14-ounce/400g) chopped tomatoes
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
1 teaspoon dry ground chili pepper
1 vegetable bouillon cube
1/4 cup water or red wine
Salt and pepper
1 tablespoon Worcestershire sauce
Recipe:
1. Cook pasta in boiling salt water until tender but firm.
2. Drain. Keep warm.
3. Saute onion and celery in wine for a few minutes until tender.
4. Add tomato concentrate, tomatoes, garlic, parsley,chili pepper and vegetable bouillon cube.
5. Add a 1/4 cup water or red wine.
6. Season to taste with salt and pepper.
7. Simmer gently, covered, for 30 minutes or until liquid is reduced.
8. Just before serving, stir in Worcestershire sauce.
9. Serve on drained hot macaroni.
2. Drain. Keep warm.
3. Saute onion and celery in wine for a few minutes until tender.
4. Add tomato concentrate, tomatoes, garlic, parsley,chili pepper and vegetable bouillon cube.
5. Add a 1/4 cup water or red wine.
6. Season to taste with salt and pepper.
7. Simmer gently, covered, for 30 minutes or until liquid is reduced.
8. Just before serving, stir in Worcestershire sauce.
9. Serve on drained hot macaroni.
Serves:
4 to 5