Recipe: Roasted Tomato and Garlic Pesto Pasta

Roasted Tomato and Garlic Pesto Pasta
Pasta! Pasta!

One of the greatest culinary lessons I learned traveling abroad is the greatness of the well-prepared simple dish.

I created this pasta dish using some of my favorite ingredients – tomatoes, garlic, pasta, and cheese. What’s not to like about that?

Foodie Tips:

❤  When you’re in a pinch for time, feel free to use your favorite jarred pesto sauce. For an extra-special touch, I make my very own homemade pesto. You can freeze it ahead of time so it’s already ready when you are!

❤  If you want a little more tomato-garlic “zing” to the dish you can easily double the roasted tomato-garlic ingredients (the first five shown below). A lotta tomato goes a long way! :)

❤  This dish makes a great accompaniment with bruschetta, insalata caprese, or your favorite soup.  Click these green links for more of my favorite recipes!

Ingredients:

2-3 Cups  |  Cherry Tomatoes (or Grape Tomatoes), Whole
3-5 Cloves   Garlic, Peeled and Left Whole
1 Teaspoon  | Kosher Salt
1 Teaspoon  | Black Pepper, Freshly Ground
2 Tablespoons   Olive Oil (for roasting)
1 Pound  |  Rigatoni Pasta
2 Tablespoons   Olive Oil (for sauttéing)
¼ Cup  |  Basil Pesto
To Serve  |  A Drizzling of More Olive Oil
To Serve  |  Parmigiano-Reggiano, Freshly Grated

Roasted Tomato and Garlic Pesto Pasta Recipe

What To Do:

1. Roast The Veggies: Preheat oven to 400°F. Meanwhile, place the tomatoes, garlic, salt, pepper and 2 Tablespoons of oil in a medium-sized bowl and stir until well mingled. Transfer the mix to a 13″ x 9″ baking dish. Oven roast for 20 minutes – no stirring required!

2. Make Pasta: While the veggies are roasting, prepare the rigatoni al dente (about 1 minute less than the package directions). For best results, do not overcook the pasta!

3. Let’s Tumble: Heat 2 Tablespoons of the olive oil in a skillet over medium heat. Transfer the roasted vegetables to the skillet. Using a slotted spoon or wok strainer, transfer the pasta to the skillet, including some of the pasta water so the dish retains its moisture. Add the pesto and drizzle with the last of the oil (to taste). Sauté and stir to coat.

4. To Serve: Spoon into bowls and top with freshly grated Parmigiano-Reggiano.

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes! There’s more than 50 of them here on the Home Style Austin blog!

 

 

Whisky BBQ Sauce Recipe

Crown Royal Whisky BBQ SauceCheers To This Royal Broil

This time of year the grill is on more than the television.

The folks at Crown Royal absolutely nailed it with this recipe! From day 1 this has been a family favorite that’s so easy to make and even easier to drink, err, eat! Brighten up your next summer BBQ with this delicious sauce. Enjoy!

Foodie Tips:

  This whisky sauce tastes great on summertime classics like chicken, beef, sausage, pork – even green beans. Taste it once and you’ll see. :)

  I have a handful of favorite mustards. Trusted favorite Grey Poupon, Jack Daniel’s Old No. 7 (also a fan of tasty Whisky), and Trader Joe’s Aioli Garlic Mustard Sauce top the list. 

Ingredients: 

½ Cup  |  Crown Royal Whisky
4 Cloves  |  Garlic, Minced
2 Cups  |  Brown Sugar, Packed
½ Cup  |  Cider Vinegar
2 Cups  |  Chicken Stock
½ Cup  |  Tomato Paste
3 Tablespoons  |  Dijon Mustard
2 Tablespoons  |  Soy Sauce
1 Tablespoon  |  Hot Sauce (we used Pickapeppa Hot Red Pepper Sauce)

Directions: 

1. Combine ingredients in a saucepan and bring to a boil.

2. Simmer for 20 minutes, until thick.

3. Generously baste on your chosen grilled meat about 15 minutes until everything is done.

~ Joe Paul Reider

Home Style Austin Founder and Foodie
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Pumpkin Soup Recipe

Spicy Pumpkin and Avocado Soup Recipe

Pumpkin + Sausage + Avocado = Our New Fall Flavorite

The taste of fall. The warmth of Texas.

Thanks to a memorable Texas tasty trio of pumpkin, avocado and smoked sausage, this new fall flavor “flavorite” marries sweet and savory in a most delicious way.

Foodie Tips:

  Use your favorite smoked sausage in this soup – we found the more savory sausage, the merrier. We discovered this pecan smoked pepper jack sausage at HEB and we found it the perfect smokey complement to the bowl of orange.

  If you don’t have an immersion blender, no worries – you can transfer the soup in batches into a blender and purée away. We have a Cuisinart SmartStick Hand Blender that has brought quite a few years of good dishes.

  Love fall soups and stews? Visit this blog post for some of our absolute favorites! This one just made the cut!

Ingredients For Spicy Pumpkin and Avocado Soup
Ingredients: 

1 ½ Cups  |  Yellow Onion, Diced
2 Tablespoons  |  Avocado or Olive Oil
1 ½ Teaspoon  |  Kosher Salt
4  |  Garlic Cloves, Chopped
1-2 Tablespoons  |  Ground Cumin
30 Ounces  |  Pumpkin
6 Cups  |  Chicken Broth
Chipotle Peppers In Adobo Sauce2  |  Chipotle Peppers In Adobo Sauce
1 – 2 Tablespoons  |  Adobo Sauce
1 Tablespoon  |  More Avocado or Olive Oil
About 12 Ounces  |  Smoked Sausage, Cooked Then Sliced Or Chopped
1 Can  |  Black Beans
1 Teaspoon  |  Hot Paprika
To Garnish  |  Fresh Avocado, ½” Cubed
To Garnish  |  Italian Parsley Or Cilantro

Directions: 

1. In a medium-sized pot or Dutch oven, cook the onion, oil and salt over medium heat, covered, until the onions are translucent (about 5 minutes).

2. Add the garlic and cumin and cook 2 minutes. Whisk in the pumpkin and the chicken broth. Add the chipotle peppers and the adobo sauce. Bring to a simmer and stir here and there for about 10 minutes. While the soup is simmering …

How To Make Spicy Pumpkin and Avocado Soup

3. In medium-sized skillet over medium heat cook the sausage in 1 tablespoon of the remaining oil until there’s just little bit of char on the sides. Add the black beans and paprika and cook about 2 minutes then turn off heat and let rest.

4. Using your immersion blender, process the soup until it’s creamy and smooth. Transfer soup into serving bowls and top with some of the fresh avocado and garnish with your chosen green.

A perfect bowl to ring-in the best of fall!

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Pumpkin and Avocado Soup Recipe

Spicy Pumpkin and Avocado Soup Recipe

Firecracker Coleslaw Recipe

Firecracker Coleslaw Recipe From Home Style Austin
Bring Color And Flavor To Your Table

With our taste buds searching for a different kind of slaw we rested on this firecracker coleslaw recipe which we find perfect for the Fourth of July and family BBQs.

This is a colorful dish that’s fresh, crunchy and packs some delightful heat thanks to our trusted friend – the jalapeño. In coleslaw? Keep it tastefully weird, right?! This dish is extremely flexible and you can experiment by introducing your own favorite ingredients.

We never stray too far away from the original recipe.

Foodie Tips:

  Ingredients that sometimes make a cameo in our dish include fresh crumbled bacon or some chopped Texas pecans.

  For those searching for less heat you can reduce or eliminate the fresh jalapeño or add a bit more cabbage.

Ingredients:

The Dressing
1 ½ Tablespoons  |  Salt
1 Clove  |  Garlic, Minced
½ Cup  |  Cider Vinegar
⅓ Cup  |  Sugar
2 Tablespoons  |  Mustard (We’re keen for Trader Joe’s Garlic Aioli Mustard)
2 Tablespoons  |  Vegetable Oil
2 Tablespoons  |  Juice From The Jar Of Pickled Jalapeños (from below)
1 ½ Teaspoons  |  Hot Sauce (we used Hot Picapeppa Sauce)
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Celery Seed

The Slaw
½ Small  |  Green Cabbage, Cored and Shredded
½ Small  |  Red Cabbage, Cored and Shredded
3  |  Carrots, Peeled and Grated
1 Each  |  Red, Green and Yellow Bell Peppers, Seeded and Thinly Slivered
2  |  Fresh Jalapeño Peppers, Seeded and Thinly Sliced
2 Tablespoons  |  Minced Pickled Jalapeño Peppers

Directions: 

1. To prepare the dressing combine the salt and garlic in a large mixing bowl by pressing them together with the back of a spoon to make a paste.

2. Add the remaining eight dressing ingredients and whisk until everything is well-combined. Set aside.

3. Add the six slaw ingredients to the dressing and toss/mix well. Let the slaw rest in your fridge for 30 minutes or up to a few hours. This slaw is best served fresh but will last into the following day.

Yield: 10+ servings (enough for a family picnic or party)

Austin Realtor Joe Paul Reider




~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!
Home Style Austin Firecracker Coleslaw Recipe

Avocado and Chicken Enchiladas

An Avocado and Chicken Enchiladas Recipe From Home Style Austin
Avocado Creamy Good!

When our friend Penny shared this recipe we knew we had to make this dish.

Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.

Foodie Tips:

  I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.

  We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.

  Great sidekicks for this dish can include my spicy stuffed cornbread, chicken tortilla soup or a fresh garden salad.

Ingredients: 

For The Sauce:

1 Tablespoon  |  Unsalted Butter (I suggest Falfurrias)
1  |  Jalapeño, Chopped With Or Without Seeds (optional)
1 Clove  |  Garlic, Minced
1 Tablespoon  |  Flour
1 Cup  |  Chicken Stock
2 Teaspoons  |  Cumin
¼ Teaspoon  |  Salt
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Cup  |  Cilantro, Chopped
1 Cup  |  Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde)
½ Cup  |  Sour Cream

For The Enchiladas:

4 Cups  |  Rotisserie Chicken Breast, Shredded
4 Cups  |  Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3  |  Avocados, Peeled And Chopped
8  |  Flour Tortillas

An Avocado and Chicken Enchiladas Recipe From Home Style Austin

Directions:

1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.

2.  Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.

3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.

4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.

Hope you enjoy this dish!

Austin Realtor Joe Paul Reider

 



~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Chicken Basil Orzo Soup Recipe

A Basil-Chicken Orzo Soup Recipe From Home Style AustinSoup’s On!

Any of my friends, family, or coworkers will tell you that I’m kind of a ridiculous fan of soup. I love it! I enjoy making soup at home where I can cozy-up with a warm bowl in the cold of winter. And even on brutally hot summer days when the rest of the world is dining on popsicles, I can be found in the kitchen making soup … and then I have a popsicle for dessert!

The first night I made this bowl of soup I realized I didn’t use nearly enough basil; it just tasted like a pretty classic chicken noodle soup. But the second day when I reheated it, I added in another handful of basil and it totally rocked; it was wonderfully herb-a-licious!

If you’re a fan of chicken soup, grab some fresh basil and give this Home Style Austin recipe a go!

Foodie Tip:

 We arm-wrestled over whether this should be called Chicken Basil Orzo Soup or Turkey Basil Orzo Soup. Either way, we all win!

Ingredients: 

1 Teaspoon  |  Olive Oil
1/2  |  Sweet Yellow Onion, Diced
2   Carrots, Peeled And Diced
2 Stalks  |  Celery, Diced
3 Cloves  |  Garlic, Minced
8 Cups  |  Good-Quality Chicken Stock
2 Cups  |  Cooked Chicken, Diced Into Bite-Sized Chunks
2   Bay Leaves
To Taste  |  Sea Salt And Fresh Cracked Black Pepper
5-6  |  Fresh Basil Leaves, Chopped
1 Cup  |  Dried Orzo Pasta

Directions: 

1. Heat olive oil in a Dutch oven or large cooking pot over medium-high heat. Once the oil is heated, add onion and stir for 1-2 minutes. Then add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, and bay leaves, then season with salt and pepper. Let simmer for an hour (or 30 minutes if you’re rushed).

2. Raise heat to medium-high and bring the soup back to a boil. Then add basil and dried orzo pasta and cook per instructions until the pasta is al dente. Taste and re-season with additional salt and pepper (or more basil) if needed. Serve warm.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

Austin Realtor Joe Paul Reider




~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Texas-Tuscany Beef Stew Recipe

A Texan Tuscan Beef Stew Recipe From Home Style AustinOne Hearty Meal

Even during the hottest days of summer, I dream of this amazing beef stew. Best of all, this stew is easy to make and even easier to eat!

The stew’s signature ingredients? Chianti-marinated beef brisket and a Texas jalapeño or three!

Foodie Tip:

 If you like tummy fillers like I do, you can serve the stew on top of rice or noodles. One thing we enjoy is that instead of boiling rice/pasta in water, we substitute water with beef or chicken broth for an extra-special flavor.

Ingredients: 

3-5 Pounds  |  Beef Brisket (get a good cut)
3-4 Cloves  |  Garlic, Halved
1 Bottle (750 ml)  |  Italian Chianti Wine
4 Tablespoons  |  Extra Virgin Olive Oil
To Taste  |  Kosher Salt And Freshly Ground Black Pepper
2-4 Cups  |  Beef Broth
3-5 Medium-Sized Carrots  |  Peeled And Cut Into 1″ Pieces
3 Stalks  |  Celery, Chopped Into 1/2″ Pieces
4 Medium  |  Russet Or Red Potatoes, Cut Into 1-1/2″ Chunks
3 4 Inch Sprigs  |  Fresh Rosemary, Chopped

Plus Ups:

1/2 Cup  |  Kalamata Olives, Halved
2 Leaves  |  Sage Or Bay
2-3  |  Jalapeños, For A Texas-Inspired Kick
To Enjoy  |  Rice Or Noodles (Optional)

Accessories:

To Cover  |  Cling Film
To “Pat” Beef Dry  |  Paper Towels
To Brown  |  A Dutch Oven Or Large Pan
To Cook  |  A Crock Pot (Or Slow Cooker)

Directions: 

1. Place the beef into a 13-inch by 9-inch glass baking dish. Cut 6-8 “slits” in the brisket and insert the garlic halves. Pour the wine over the meat and marinate in the refrigerator, loosely covered with cling film, for 2 hours (overnight recommended). Turn the meat over and marinate here and there.

2. Remove the brisket from the wine and “pat” it dry with paper towels. Reserve the wine.

3. In a large Dutch oven or large pan, heat 4 tablespoons of the olive oil over medium-high heat. Season the meat on all sides with salt and pepper.

4. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes for each side. Remove the meat and place it into your Crock Pot.

5. In the pan, pour the reserved wine, scraping up any brown bits. Cook for about 1-2 minutes. Transfer into the Crock Pot.

6. Add beef broth to almost cover the beef. Cook on low Crock Pot setting for 2-2.5 hours.

7. Add the carrots, celery, garlic, potatoes and rosemary (plus the olives, sage and jalapeños, if desired). Cover and continue to cook on low setting for another 2-2.5 hours, or until tender.

8. [ Sidenote: The beef may already be soft and falling apart before you cut it! In this case, skip this step. If not… ] Remove the meat from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-sized pieces. Return the meat to the stew and cook until warmed through, about 5 minutes.

9. Serve with a glass of Chianti and enjoy!

Love this recipe? We want to hear from you!

Austin Realtor Joe Paul Reider

 

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Pappa al Pomodoro Recipe

A Pappa al Pomodoro Recipe From Home Style Austin

Tomato Bread Soup

Found during my family’s holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly. And the heart.

This recipe was inspired by Gabriella’s Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

Foodie Tip:

 If you don’t have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven and bake at 225°F until crunchy. Do not use soft bread for this recipe!

Ingredients: 

6 Tablespoons  |  Olive Oil
2-3  |  Garlic Cloves, Cut Into Small Pieces
1  |  Celery Stick, Chopped Into Small Pieces
3-4 (1 ¾ cups)  |  Fresh Tomatoes, Chopped (tomatoes may also be peeled)
6-8  |  Basil Leaves, Torn By Hand Into Small Pieces
To Taste  |  Salt And Fresh Cracked Black Pepper
2 ¼ Cups  |  Boiling Water
1 ½-2 Cups  |  Stale Bread, Cut Into Bite-Sized Squares
To Garnish  |  A Fresh Basil Leaf For Each Serving
To Garnish  |  Parmigiano-Reggiano Cheese, Shredded

Directions: 

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

Austin Realtor Joe Paul Reider

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Joe’s Bruschetta Completa Recipe

Valentine’s Day 2014 Featured Post

Joe's Bruschetta Completa Recipe At Home Style AustinBruschetta Completes Me

As an avid traveler to Italy, I fell in love with the simplicity of Italian foods.

While Italian bruschetta (sounds like “brew-ske-tuh“) may sometimes omit the tomato mixture, this is my own recipe for making a tasty and simple tomato bruschetta that’s sure to “complete you,” (hence the recipe’s name – a personal term of endearment). I usually serve this bruschetta as an appetizer, although I’ve been known to enjoy a few slices as my main course as I love tomatoes and bread.

Foodie Tips:

  • I found my ciabatta at my local Austin HEB. It comes in loaves or mini-loaves. I prefer to buy the thickest loaves I can find. If you have a personal favorite Austin artisan bread company that you like, share the love.
  • I strive to serve my bruschetta fresh out of the oven. I know I’ve prepared my bruschetta perfectly when the bread is warm and the tomatoes are just a bit cool; it’s a great combination! You can also serve this dish at room temperature. To prevent soggy bread, top the toasted bread with the tomato mixture just before serving.

Ingredients: 

3  |  Roma Tomatoes, Seeded and Chopped
1  |  Garlic Clove, Peeled and Pressed (or minced)
6-8  |  Fresh Basil Leaves, Torn by Hand
1-2 Tablespoons  |  Extra Virgin Olive Oil (use the good stuff)
To Taste  |  Kosher Salt and Fresh Cracked Black Pepper
Loaf  |  Ciabatta Bread, Sliced Horizontally Then Sliced Into Serving Pieces
Splash  |  Extra Virgin Olive Oil
2-3  |  Garlic Cloves, Peeled and Cracked (yields 4-6 pieces of bread)

What To Do:

1. In a medium-sized bowl stir the tomatoes, fresh minced garlic, basil, oil, salt and pepper. Set aside and let marinate 20-30 minutes.

2. About 20 minutes into the marination, preheat your oven to high/broil.

3. Place your sliced ciabatta on a cookie sheet lined with foil and place a tiny splash of more olive oil on top of the bread.

4. Toast the bread in your oven for 3-5 minutes (please, no burning).

5. While your bread is in the oven, stir your marinated tomatoes then pop them in the refrigerator for a few minutes to chill a bit.

6. Remove the bread from the oven. Rub 1-2 slices of bread with a cracked piece of garlic (with fork or hand) and let rest for 2-3 minutes. Rub new cracked garlic cloves on the remaining bread slices (1 garlic clove will yield 1-2 slices of bread).

7. Top bread with your fresh tomato mixture and serve.

Buon appetito!

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Valentine’s Day? Visit our post called “Valentine’s Day The Home Style Way” for our ideas for how to make your day extra special at home. We’re pairing our favorite appetizer, main course, desserts and wine along with some great “at-home” movie recommendations sure to melt hearts.
A Bruschetta Recipe From Home Style Austin

Joe’s Original Red Sauce Recipe

I Used My Favorite Red Sauce For This Valentine's Day Inspired Dish
Be Still My Heart

Try my family recipe that’s the perfect mash-up of Italy and Texas!

The sauce infuses an Italian red sauce with the tongue-tingling taste of Texas, compliments of our friend – the jalapeño. Bold and spicy, the sauce is a favorite, so it won’t last long. Put some in a Mason jar and share it with your new best friend for life. Make their tummy smile!

Ingredients:

1 Pound  |  Ground Chili Beef
1 Pound  |  Ground Hot Italian Sausage
3 Tablespoons  |  Extra Virgin Olive Oil
1 Palm Full  |  Fennel Seed
8 – 12 Cloves  |  Minced Garlic
2  |  Seeded and Chopped Fresno Chili Peppers or Red Bell Peppers or Italian Cherry Chili Peppers
2 Medium  |  Chopped White Onions
4 – 5 Medium  |  Chopped Jalapeños
1 Cup  |  Dry White Wine
4 Cans (28 Ounce Size)  |  San Marzano Style Tomatoes
To Taste  |  Gray Salt and Freshly Cracked Black Pepper
8 – 12 Sprigs  |  Finely Chopped Marjoram
¾ Cup  |  Finely Chopped Parsley
12 Leaves  |  Chopped Basil Leaves
Garnish  |  Parsley, Basil, Grated Parmigiano-Reggiano Cheese
Garnish  |  Garlic Texas Toast ~ This. Is. TEXAS!

What To Do:

1. Brown the meats together over a medium-high heat. Drain and put into an 8 quart stock pot.

2. In a sauté pan, heat the olive oil over a medium-high heat.

3. Add the fennel seed, garlic, chili pepper, onion and jalapeño and sauté for 5 minutes.

4. Transfer the vegetable mixture into the stock pot.

5. Add the wine and tomatoes, breaking up the tomatoes with a spoon.

6. Season the sauce with salt, pepper, marjoram, parsley and the basil.

7. Bring to a bubble, then reduce the heat to a low simmer and reduce the sauce for 30-45 minutes before serving.

Foodie Tips:

  • Fresno Chili Peppers may be a little hard to find at your local market. No worries! You can substitute them with Red Bell Peppers or Italian Cherry Chili Peppers.
  • Serve atop your favorite pasta, pizza, meatball, crostini or eggplant.
  • You can use this sauce as your secret ingredient in a mouth-watering, memorable lasagna.
  • You can omit the meat for a tasty meatless sauce … it’s just as flavorful!

This recipe will generously serve an Italian-sized family of up to 12, depending on how it’s served and how loose their clothing is.  :)

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 This recipe was featured on our special 2014 Valentine’s Day Menu Board. Learn more!

Bottle Your Homemade Red Sauce - A Great Gift Idea By Home Style Austin

Joe's Original Red Sauce Recipe by Home Style Austin