A few weeks ago I posted my recipe for Scrambled Eggs with Garlic Toast and Marinara Sauce. As I said in the ingredients, I used a spicy marinara sauce.
This is the recipe I used and I’ve put it on whole wheat penne, tortellini, and obviously, Italian scrambled eggs! I swear by this recipe.
I will warn you though that it is pretty spicy! I made the first version of it when I was sick, so I did not notice how spicy it was until after my sinuses cleared.
Anyways, if you are sensitive to spice, I would only put in one of the spice elements–Tabasco sauce, ceyenne pepper, or pepper flakes. Since I went a little overboard…
But it just wouldn’t get spicy! Or so I thought.
However, I still loved it and kept the recipe as is! Here ya go:
1 garlic clove, chopped
Drizzle Olive Oil
1 15 oz. can tomato sauce
1/4 tsp. onion powder
1 tsp. Tabasco sauce
1/2 tsp. chili flakes
1 1/4 tsp. ceyenne pepper
1 Tbs. brown sugar
2 tsp. Italian seasoning
1 tsp. parsley
1/2 c. half and half–I use fat free
Pepper and Salt, to taste
Saute the garlic and olive oil in a medium sauce pan until fragrant and slightly browned. Stir in tomato sauce and onion powder, Tabasco sauce, chili flakes, ceyenne pepper, brown sugar, Italian seasoning, and parsley. Once it starts to get warm, add the half and half. Add salt and pepper according to taste.
Once it’s warm, it’s ready to go! Super easy and super yummy!
Sorry guys, this is an iPhone photo.
I served my sauce with penne and chicken in this picture! Mmmm.
Let me know what you guys think!