Several weeks ago I made an amazing wing sauce that I used as the base of this recipe, but any good hot sauce could be substituted. Just make sure it's a thicker one. This spaghetti definitely has some heat,but it's a sweet and spicy mix that just...works. If you have a wing lover in your life - this pasta will satisfy.
2 T. light olive oil
1 large sweet Vidalia onion, small diced
2 carrots, small diced
3 cloves garlic
2 c. freshly diced tomatoes, mostly seeded
1 roasted red pepper, small diced (I used jarred)
1/2 c. mild to spicy wing sauce - use your favorite
1/4 c. chopped fresh parsley
13.25 oz. whole grain spaghetti (I used Dreamfields), cooked according to package
In a large, high-sided skillet, heat oil over medium. Add onions and carrots to the pan and gently saute until onions become translucent, about 10 minutes. Add the garlic, tomatoes and peppers to the pan then cook, covered, stirring occasionally for about 15 minutes until the tomatoes have broken down into a sauce. Stir in tihe wing sauce and let simmer uncovered for another 10-15 minutes until vegetables are very tender and sauce is desired thickness. Add parsley and pasta to the pan and toss over low heat then serve.
* This pasta reheats wonderfully! My husband gladly polished off the leftovers for lunch 2 days in a row!
8 servings
218 calories
5.1g fat
39.2g carbs 5.3g fiber
6.5 g protein
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