6 potatoes, peeled
1/2 cup olive oil
2 teaspoons balsamic vinegar
1 (15 ounce) can chopped tomatoes with green chile peppers
1 onion, cut into 1 inch wedges
1/2 tablespoon chili seasoning
1 teaspoon dried basil
1 teaspoon dry mustard
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 clove garlic, minced
1 (4 ounce) can crushed pineapple, drained
1 (14 ounce) can tomato sauce
1 (14 ounce) can tomato paste with pineapple juice
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
Bring a large pot of salted water to a boil. Stir in pasta, oil, vinegar, tomatoes and onions. Cover, and simmer for 10 minutes.
Meanwhile, bring 2 cups water to a boil in a large saucepan. Stir in tomatoes, chili seasoning, basil and dry mustard. Mix all together to form a paste. Stir in crushed pineapple, tomato sauce and tomato paste. Season with salt, pepper and sage. Stir until all ingredients are well blended.