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Creole Pasta Recipe

Creole Pasta Recipe

8 servings



1 1/2 cups sliced green bell peppers

2/3 cup each: sliced carrots, onion, celery

3 cloves garlic, minced

2 tablespoons olive oil

1 can reduced-sodium chicken broth

1 can reduced-sodium tomato sauce

1 medium tomato, chopped

1 teaspoon each: dried basil and oregano leaves, paprika

1/2 teaspoon each: dried thyme leaves, gumbo file powder, salt

1 bay leaf

1/4 teaspoon cayenne pepper

16 ounces rigatoni, cooked, warm


Sauté bell peppers, carrots, onion, celery, and garlic in oil until peppers are tender, 8 to 10 minutes. Stir in remaining ingredients, except rigatoni, heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and sauce is thickened to desired consistency, about 20 minutes, discard bay leaf. Serve with rigatoni.

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