Pasta sauce with chillies

Pasta sauce with chillies


8 people made this

About this recipe: This vegetarian tomato sauce is packed full of extras. It's flavoured with chillies, capers, olives, parsley, portabello mushrooms and herbs. It's perfect over any type of pasta.

Ed Haley

Serves: 48 

  • 4 tablespoons olive oil
  • 1 bulb garlic, cloves separated, peeled and sliced
  • 8 (400g) tins whole plum peeled tomatoes, chopped
  • 4 (400g) tins chopped tomatoes
  • 2 (220g) tins green chillies, drained and chopped
  • 175g tomato puree
  • 70g capers
  • 140g pitted green olives, chopped
  • 60g chopped fresh parsley
  • 200g portabello mushroom caps, cut into 5mm pieces
  • 2 tablespoons horseradish sauce
  • 1 teaspoon habanero hot sauce, such as Tabasco
  • 1 tablespoon caster sugar
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat the olive oil in a large pot over medium heat and cook the garlic until lightly browned. Drain off any excess oil.
  2. Mix in the whole tomatoes, chopped tomatoes, green chillies, tomato puree, capers, green olives, parsley, mushrooms, horseradish, hot sauce and sugar.
  3. Season with Italian herbs, oregano and cumin. Cover and bring to the boil. Reduce heat to low and simmer 25 minutes.

Tinned green chillies

Can be purchased in Mexican/Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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