Chili Bean Pasta

4 tb olive oil
2½ c chopped onion
2/3 c chopped green pepper
2 x 14-ounce cans mashed tomatoes
2 x 14-ounce cans kidney beans, drained
2 x 14-ounce cans tomato sauce
3 c grated cheddar cheese
2 tsp chili powder
2 tsp Worcestershire sauce
1 tsp salt
4 c elbow macaroni
boiling water

In large pot, sauté chopped vegetables in oil till soft.
Add next 7 ingredients; heat and stir till mixture simmers.
Boil macaroni in separate pot. Drain and add to sauce, and serve.

*From Jean Paré’s pasta cookbook

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