YIELD: 8 liters
2 oz Olive oil
4 diced (1/2 lb) Shallots
4 tablespoon Garlic, chopped
4 tablespoon Basil
3 tablespoon Oregano
2 teaspoon Cayenne
2 cups Red wine
2 cans Pasta sauce
2 tablespoon Pesto
1/2 can Roasted red peppers
6 tablespoon Minor’s Chipotle paste
1 litre 35% whipping cream
2 tablespoon Salt
1 tablespoon Black ground pepper
In a large stockpot heat olive oil and sweat garlic, shallots, oregano and basil. Add red wine and reduce by half. Add tomato sauce and bring to a simmer. Stir in cayenne. Using hand blender puree red peppers, pesto, 35% cream and chipotle paste. Whisk into sauce. Finish with salt and pepper. Adjust seasoning if necessary.