1/2 cup fresh mushrooms
6 cloves garlic, minced
3 tablespoons olive oil
1 (6 ounce) can diced tomatoes
1 (5.5 ounce) can tomato paste
2 tablespoons chili powder
salt and pepper to taste
2 tablespoons dried basil
1 teaspoon dried tarragon
1 1/2 tablespoons dried thyme
3 tablespoons dried rosemary
1/2 tablespoon dried rosemary oil
1 (10 ounce) can Italian-style diced crabmeat, drained and flaked
1/2 teaspoon olive oil
2 (8 ounce) cans diced tomatoes with green chile peppers, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dried sage
1/2 teaspoon dried basil
1 teaspoon dried rosemary oil
1/2 teaspoon dried parsley
1 teaspoon dried sage
In a medium saucepan, heat tomato paste and chili powder over medium heat. Put the mushrooms in medium saucepan with the oil, and cook until golden. Remove mushrooms from saucepan; stir in tomato paste, chili powder, salt and pepper. Bring mixture to a boil; stir in crabmeat, tomatoes with green chile peppers, basil, crushed tomatoes, salt and pepper. Reduce heat, and simmer until thickened (about 20 minutes). Stir in pasta and crabmeat mixture.
Pour olive oil in a large saucepan over medium heat, and stir in crabmeat and tomatoes. Bring mixture to a boil, and cook for 2 minutes. Stir in vegetables, garlic powder, white sugar, lemon juice and rosemary. Reduce heat to low, and simmer for 1 minute. Return mixture to a boil, and continue cooking until tender, about 15 minutes.
Stir crabmeat mixture into overall mixture; stir over medium heat, and simmer until mixture is thickened. Stir in parsley, sage, basil and rosemary. Pour over vegetables and pasta and crabmeat mixture.
⭐ ⭐ ⭐ ⭐ ⭐