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:
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