Ingredients
Units
Scale
- 1/2 jalapeño - diced with seeds
- 1/2 onion, diced
- 3 - 4 vine ripe tomatoes, diced
- 3 cloves garlic, chopped
- 1/2 cup fresh Italian parsley
- 1/4 cup chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1 tbs. butter
- 2 tbs. olive oil
- Fresh grated Parmesan or Romano cheese
- 1 lb. of your favorite macaroni
Instructions
- Heat a large frying pan with the olive oil. Add the jalapeño, onion, garlic, parsley and tomatoes. Sauté until the onion is softened and the garlic is fragrant.
- Add the butter and the chicken broth and continue to cook on a gentle heat.
- Prepare the macaroni as directed and lift, draining as you do, into the tomato sauce.
- Garnish is with a drizzle of olive oil and fresh grated cheese, fresh black pepper and a nice crusty loaf of bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
