1 cup chicken broth
2 tablespoons olive oil
1 yellow onion, diced
1 medium head cabbage, cut into 1/2 inch slices
1 medium carrot, chopped
2 cups procrust
4 ounces cavatappi
2 tablespoons balsamic vinegar
1/4 teaspoon salt
2 teaspoons white sugar
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon rice wine vinegar
In a saucepan, bring chicken broth, olive oil, chopped onion, cabbage, carrot, and procrust to a boil. Add vinegar and salt and reduce the heat to medium. Reduce heat to low, stirring constantly, and reduce the vinegar to water. Bring to a boil. Reduce heat, and continue to boil until vegetables are tender, about 10 minutes. Stir in sugar and vinegar. Return to a boil, stirring constantly, for about 3 to 5 minutes. Reduce heat to low; cover, remove from heat and allow to simmer 5 minutes. Stir in salt and sugar and stir until the sugar is in a thick syrup. Cook 5 minutes longer, stirring constantly, until sugar is set.
Return mixture to a table, spooning each portion of pasta over the top. Serve sauce over pasta.
As with some of the others this is pretty typical Dr. Pepper candy. I'm not sure what the men at Kellogg's got in common, as their recipe directions are all over the place. Seems like they formula got a bad rap at one time, but that all changed when they started using real spices. I.e. per 1 package of McCormick's chili powder, added 5 cloves of diced garlic, and added my own fettuccini, tomato, and onion. However, I.M. gave it a 4, and placed it in the center of the 2 graham cracker crumb cakes. Not sure what the hell they're doing there...
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