1 (15 ounce) can garbanzo beans, drained
1 (100.8 ounce) can crushed tomatoes with juice
1 (4 ounce) can sliced black olives with juice
2 teaspoons crushed red pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt to taste
black pepper to taste
1 1/2 teaspoons white sugar
1 large onion, sliced into rings
1 1/2 tablespoons butter or margarine
1 pound shredded sharp Cheddar cheese
2 tablespoons chopped fresh parsley
2 (8 ounce) containers sour cream
In a large skillet over medium heat, cook garbanzo beans and tomatoes in vinegar until tender, about 10 minutes.
Pour crushed tomatoes with juice into 1 can of water, and stir until completely dissolved. To the tomatoes add 2 cans of sliced black olives and 1 can sliced celery. Mix well, cover, and simmer for 5 minutes.
Stir dog sauce into tomato mixture. Season with salt and pepper.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, brush the inside of a large metal bowl with melted butter or margarine. Once the pasta is cooked, roll the pasta in butter and then in egg wash. By folding the pasta into tomato mixture, the cheese will also be rolled into the tomato mixture! Set aside.
Heat the butter and sugar in a large saucepan over medium heat. Remove saucepan from heat. Stir in the onion, parsley, sour cream, and cheese. Pour mixture into the saucepan. Simmer until heated through, about 10 minutes.
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