Zaffiri Pasta Sauce Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Vegetable oil | 2 Tablespoon | |
| 2 15-ounce cans stewed tomatoes | ||
| Pitted black olives | 1 10 Ounce, drained | |
| Tomato sauce | 1 15 Ounce | |
| Package cream cheese | 1 8 Ounce, cut in to chunks | |
| Fennel seeds | 1 Teaspoon | |
| Honey | 1 Teaspoon | |
| Salt | To Taste | |
Directions
In a 3-quart saucepan, saute onion, bell pepper and mushrooms in vegetable oil until softened.
Add remaining ingredients. Bring to a low boil, then reduce heat and simmer uncovered for 15 to 20 minutes. Stir occasionally to blend cream cheese.
Adjust seasoning, if desired. Serve hot over spaghetti.
Add remaining ingredients. Bring to a low boil, then reduce heat and simmer uncovered for 15 to 20 minutes. Stir occasionally to blend cream cheese.
Adjust seasoning, if desired. Serve hot over spaghetti.
Chef
