1 (12 ounce) package bowden pasta
4 garlic, chopped
6 fresh tomatoes
1 cup uncooked white rice
3 carrots, chopped
1/2 red bell pepper, chopped
1 small red onion, chopped
4 cups uncooked Italian spread
2 (14.5 ounce) cans stewed tomatoes
4 (28 ounce) cans red beans, drained and cooled
2 (15.25 ounce) cans chicken broth
2 (14.5 ounce) cans peas, drained and reserved 1/2 cup, by weight
1/2 cup wine vinegar
1 bay leaf
1 teaspoon salt
1 teaspoon dried basil
1 (10 ounce) can tomato paste
1 teaspoon dried oregano
1/2 teaspoon hot wine
60 to 70 tablespoons chicken broth or chicken broth
In a large saucepan over medium heat, combine pasta, garlic, tomatoes and white rice. Saute until rice is cooked, 5 to 10 minutes; enplace pasta and saute for 1 minute. Remove from heat and set aside. In a medium saucepan over medium heat, saute tomatoes and crushed peppers until peas begin to soften. Season with salt and pepper; steep onion.
In large bowl, mix cooked peas with orange juice, liquid seasoning packet, bay leaf, salt and serrano pepper; drain. Stir in stewed tomatoes, tomato paste, oregano, and kalamata olives. Stir in tomato paste and li57 pepper; mixture simmers over medium heat for 5 to 10 minutes, or until warmed through and is no longer warm to the touch. Stir in reserved rice along with tomato paste mixture and wine. Season with salt and pepper. Whisk in all condiments. Stir in drained tomatoes and continue cooking, stirring constantly, 1 minute. Remove from heat.
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