Creamy Tomato Sauce and Spaghetti
By: Lady Catherine ...
Published: Saturday, August 9, 2014 - 7:10am

Ingredients




29 oz. can of crushed tomatoes
1 long hot pepper – chopped with seeds
1 sweet onion – diced
½ cup fresh Italian parsley – chopped
5 cloves of garlic – chopped
8 oz. package of cream cheese
1 tsp. Vegeta chicken stock powder plus ¼ cup water
1 tsp. capers
3-4 tbs. red wine
1 tsp. salt
1 tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. garlic powder
1 tsp. dried oregano
Juice of 1 lemon
¼ lb. sliced salami – slice into strips
3-4 slices provolone – slice into strips
Romano cheese for grating
2-3 tbs. olive oil and more for drizzling
2 lbs. of your favorite spaghetti

Preparation

1 Heat a large frying pan with 2 tbs. of olive oil. Add the hot pepper, onion, parsley and garlic; sauté until the onions are softened and the garlic is fragrant. Add the crushed tomatoes; the seasonings and simmer on a low heat. 2 In a food processor combine the cream cheese, capers plus a tbs. of caper juice, Vegeta chicken stock powder mix with a ¼ cup of water, red wine and the juice of 1 lemon. Process this mixture until smooth. 3 Add the cream cheese mixture to the sauce and toss. Turn the heat very low. 4 Prepare the spaghetti as directed while preparing the sauce and cream cheese mixture. 5 Plate the spaghetti in a serving platter. Drizzle a little olive oil; add the sliced provolone and salami and toss with the creamy sauce. 6 Serve with grated Romano or Parmesan cheese.