Pasta with Sauce Veracruz

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	60 minutes
	Ready In	75 minutes

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Ingredients

4	large	garlic cloves	unpeeled
2	large	onions	yellow
2	medium	carrots
4 to 6	each	green chili peppers	New Mexican
2	large	sweet red bell peppers
2	pounds	roma tomatoes	ripe
1 1/2 to 2	tablespoons	olive oil
1 1/2 to 2	cups	chicken broth	or beef or vegetable
1	cup	sundried tomatoes	cut in thin strips
2	teaspoons	rosemary leaves	fresh, chopped
2	tablespoons	marjoram	sweet, chopped or mild oregano
2	tablespoons	italian parsley	fresh, chopped
1	teaspoon	cumin seeds	toasted, coarsely ground
2	teaspoons	coriander seeds	toasted, coarsely ground
2	tablespoons	capers	small
1/4	cup	tequila	reposado or anejo type
1	teaspoon	vanilla extract
1 to 1 1/2	pounds	zucchini	thinly sliced
1	x	salt and black pepper	to taste
12	ounces	pasta, ziti	rigatoni, fettucine or linguine, cooked
2	tablespoons	cilantro	fresh, chopped
1/2	cup	pine nuts	toasted or walnuts
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	or romano cheese, freshly grated, optional

Directions

Wash the fresh vegetables and pat dry. Do not peel or cut.

Rub them with some of the olive oil and place them on a well-

oiled baking sheet.

Bake at 450 degrees F until the skins are browned and the insides are softened.

Remove vegetables from the oven as soon as they're done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 minutes.

While the vegetables are roasting, heat 1 1/2 cups of the stock to boiling, pour it over the sun-dried tomatoes, and let them stand.

When the vegetables are cool, squeeze the garlic cloves from their skins, remove the skin from the onions and peppers, and seed and core the peppers.

Roughly chop the vegetables.

Place chopped vegetables in a large skillet that has been coated with olive oil and heat, stirring often.

Add the sun-dried tomatoes and their soaking liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander, capers and tequila.

Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until very flavorful.

Add more stock if needed to thin the sauce.

When nearly ready to serve, add vanilla extract and sliced zucchini to the sauce, cooking just until brightly colored.

Season with salt and pepper.

Serve over the pasta, tossing lightly; garnish with cilantro, nuts and grated cheese.

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Member Review

Muesli

good for those requiring a non wheat, dairy free diet - i added seeds and served with freshly sliced orange and a little juice to moisten - can be put together easily and quickly. nice