Red Jalapeño Pasta Sauce

Suki Otsuki / Owner & Chef, Four Dimensions Retreats

2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
1 cup white wine
1 tsp. coriander seed
1 tsp. fennel seed
1 tsp. Italian seasoning
1 tbsp. garlic, minced
4 cups can diced tomatoes
1 tbsp. tomato paste
Salt to taste
1. In a large sauce pan, add olive oil and sweat garlic until soft.
2. Toast dried spices.
3. Add remaining ingredients and stew for 30-45 minutes over low heat.
4. Pour over pasta and garnish with cotija cheese and fresh torn basil.