Farfalle in Marinara Sauce

Farfalle in Marinara Sauce

Culinary Tools:

  • Chef’s Knife
  • Bamboo Cutting Board
  • 10½-inch Skillet with Cover
  • 4-quart Dutch Oven with Cover
  • Junior Steamer/Colander

Ingredients:

  • cups tomato, cubed
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • 2 teaspoons garlic, minced
  • ½ cup white wine
  • 1 can chipotle chile in adobo (you will use 1 tablespoon of its juice/sauce)
  • ½ cup sundried tomatoes, chopped
  • 1 tablespoon crushed red pepper
  • 1 chicken bouillon cube
  • 1 pound bow-tie pasta (farfalle)
  • Salt and black pepper to taste

Mariana Sauce Procedure:

  • In the 10½ -inch Skillet, add all ingredients, except for pasta; cover with the Redy-cook® valve open and cook at medium-high heat until the valve whistles (7 minutes approximately). Reduce temperature to low and, when the valve stops whistling, close it and cook for 8 more minutes.
  • Season with salt and pepper to taste. Carefully blend until you get a thick consistency.

Pasta Procedure:

  • Fill 2/3 of the 4-quart Dutch Oven with water, cover with the Redy-cook® valve open and cook at medium-high heat until the valve whistles (about 7 minutes). Add pasta and cook for 8 minutes, or until al dente; drain with Junior Steamer/Colander.
  • Combine pasta with marinara sauce, and serve.

Chef’s Note: The sauce used in this recipe is spicy. If you prefer a milder version, reduce the quantity of chipotle chile adobo and crushed red pepper.