MONTEREY HUNGARIAN SAUSAGE AND PEPPERS PASTA


Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp olive oil
1 tbsp minced garlic
2 pc onions, chopped
2 pc red bell peppers, roasted, peeled and cut into 1” squares
2 pc green bell peppers, roasted, peeled and cut into 1” squares
1/2 kg MONTEREY HUNGARIAN SAUSAGES, sliced diagonally, about 1/4” thick
1/2 kg ripe tomatoes, blanched, peeled and pureed (about 1-1/2 cups)
2 (250 g each) pack tomato sauce
1 cup beef stock
10 pc large sweet basil leaves, chopped
1 tbsp Worcestershire sauce
1/2 tsp pepper
1 tsp iodized fine salt
1/2 kg penne pasta (or your choice of pasta), cooked according to package directions
1/4 cup grated MAGNOLIA CREAM CHEESE

Procedure:

  1. Melt butter in a saucepot. Add olive oil then sauté garlic and onions. Add bell peppers and sausages. Simmer for 3 minutes.
  2. Add tomato sauce, beef stock and basil leaves. Let simmer for 3 minutes then season with salt and pepper. Mix well. Simmer for another 5 minutes.
  3. Remove from heat then add cooked pasta. Top with grated cheese upon serving.
*Beef stock: Make by dissolving beef cubes or by boiling beef bones Makes 8-10 servings.
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