I had a few leftovers in the fridge, with some Prego Mushroom pasta sauce (Gasp! He used a pre-made sauce! Not Goodweed. Say it ain't so!) Ok. Enough dramatics
. I also had a bit of leftover lasagna, about 2 tbs. worth, leftover beef tamale filling, and chicken filling leftover freom chicken enchilladas. Finally, I had one, uncut, and fresh medium hot bananna pepper.
I combined all of these ingredients, with another 1/2 tbs. each of dried oregano and dried sweet basil. I let them simmer for a half-hour or so and cooked a batch of angel hair, whole-wheat pasta. I'm tellin' you true. If I'd set out to, I doubt that I could have made a better, more flavorful pasta sauce. The combination of Tex/Mex, and Itallian, with the freshly sliced pepper was incredible. I'm tellin' ya kids, you just have to try throwing those flavors together in one bite. That was possibly the best pasta sauce I have ever made. It was mostly Itallian in flavor, but with the Tex/Mex adding just something special, enhancing and complimenting the oregano, garlic, basil, thyme, and rosemary. The fresh pepper was the star. I have to say that. It was the star.
I'm going to bed tonight a happy man.
Seeeeeya; Goodweed of the North