Buffalo Pasta

Source

Author: Bob and Robin Young

Source: Inspired By Red Feather Lounge, Boise, ID

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Author Notes

This recipe was inspired from a similar one we had at the Red Feather Lounge in Boise, Idaho. You will have about 4 cups of the sauce left-over for future use.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 2

Yield: 6 cups Sauce

Ingredients

Ingredients
8	oz	Shirataki Noodles
1	lbs	ground Buffalo
3	T	Garlic infused Olive Oil
14	oz	Fire Roasted Tomatoes
7	oz	V-8 Juice
2	oz	Tomato Paste

¼	c	fresh Oregano chopped
1/3	c	Onions diced
1½	T	fresh Thyme leaves
		Salt and Pepper to taste
2	sm	Zucchini, cut to ½" pieces
8	sm	Salad Tomatoes, varied colors
		Parmesan Cheese

Directions

1	Prepare the Shirataki noodles per the package. We did not heat them, only washed them.
2	Place the fire roasted tomatoes, the V-8 juice, the salt and pepper in a pot. Simmer over low heat.
3	Place the olive oil in a skillet and heat to medium. Add the diced onion and cook for about 10 minutes until they are caramelized. Add to the tomato sauce.
4	Add the ground buffalo to the skillet and cook until brown. Add to the tomato sauce. Keep the sauce to a low simmer stirring several times over the next 1½ hours.
5	Add the cut zucchini and cook slowly for another 30 minutes.
6	Place 4oz of the noodles in the bottom of a bowl. Cut 2 tomatoes of different colors in half and place over and around the noodles. Repeat the process for the second bowl.
7	Place 1 cup of the sauce over the noodles and the tomatoes. Add the grated parmesan cheese to the top. Serve hot.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours and 30 minutes