Pesto Rigatoni

Thanks to Shelley Amos for sharing one of her favorite Epicure Selections recipes.

1 - 28 oz can crushed tomatoes
VE Sea Salt and VE Pepper to taste
1 - 28 oz can diced tomatoes
VE Chili Flakes to taste
pinch of brown sugar
1/4 cup extra virgin olive oil (optional)
1/4 cup VE Pesto Herb Mix - prepared according to recipe on label
1 lb Rigatoni (or any other bite sized pasta)
Parmesan cheese - freshly grated

1. In large saucepan, combine tomatoes, sugar, VE Pesto. Simmer sauce for 20 minutes while pasta is cooking. Season to taste with VE Sea Salt and VE Peppers. Add olive oil for extra richness if desired.
2.Combine sauce and pasta in large serving bowl. Serve with freshly grated Parmesan cheese.
3.Round out your meal with a quick green salad and a loaf of crusty bread.

Note: Additions to this simple pasta can be pitted olives, cooked and sliced spicy Italian sausage, capers, canned artichokes, or roasted peppers.

Tequila Chicken

2 cups chicken broth
4 boneless chicken breasts, cubed
1 medium onion
6 garlic cloves, crushed
2 cups diced tomatoes, juice reserved
1 cup Tequila or Vodka
1 Tbsp VE CHILI SEASONING
1Tbsp ground VE CUMIN
1 tsp ground VE CORIANDER
Crushed VE CHILI FLAKES, to taste
¼ cup fresh lime juice
1 cup Feta cheese, crumbled
¼ cup chopped fresh cilantro
6 cups bow tie pasta, cooked

1. Over medium heat bring chicken stock to a boil. Reduce heat and add chicken cubes. Let simmer 5 minutes until chicken is no longer pink and cooked through. Remove chicken and set aside. Reserve chicken stock.
2. Heat oil in a large frying pan. Add onions, garlic and VE seasonings. Sauté until onions have softened. Add reserved chicken stock, tomatoes and tequila and let simmer for 10 minutes. 3. 3. Add chicken cooked pieces and lime juice.
4. Place hot pasta in large bowl. Add tequila chicken, crumbled Feta and chopped cilantro. Toss to mix and serve.

Spanish Rice

by Patricia Holm
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream

1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.

Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.