Salsa

SALSA- nesting with grace



1 can Muir Glen Diced Fire Roasted tomatoes
4 Roma Tomatoes
1/2 red onion
2 cloves garlic
1 jalapeño
2 tsp chile powder
1 tsp cumin
salt and pepper to taste
juice and zest on lime
Roughly chill all ingredients and pulse in food processor

BASIL PASTA WITH SAUSAGE AND FIRE ROASTED TOMATOES

INGREDIENTS:

1/2 pound of dry spaghetti, cooked (or your favorite pasta)
1 pound regular sausage, cooked and crumbled
1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
1 clove garlic, minced
2 cups chicken broth
2 Tablespoons cornstarch
1, 15 oz. can fire roasted diced tomatoes
1 cup Parmesan cheese
1 cup fresh basil, snipped into little pieces




DIRECTIONS:
1. In a large pan, cook sausage and onion together, stirring often, until onion is soft, sausage is crumbled and browned and cooked all the way through. 
2. In a large pot, boil some water. When it comes to a boil, add a generous pinch of salt and add your pasta to the water. Stir so it doesn’t clump together. When pasta is al dente, turn off the heat and drain most of the water. 
3. Back to the sausage and onions- add the minced garlic, and cook on low for only a minute or two, being careful not to burn. (Garlic burns easily!) 4. Mix the cornstarch with the broth until completely dissolved, then add the broth mixture to the pan. Cook on medium high heat, stirring often, for a few minutes until sauce is thickened. Then add the can of tomatoes and stir.
5. Add the fresh grated Parmesan, and the chopped basil to the sauce. Stir.
6. Drain the pasta and add It to the pot that holds the sauce. Mix together, then garnish with the more basil and parm. Serve warm. Enjoy!