When I made the buffalo empanaditas for our Fourth of July celebration I found myself with quite a bit of excess filling. I could have made more dough and made more empanaditas, but that would have been a pain. I also didn't have time to do that. I decided to do something a little different with it: turn it into a pasta sauce and eat it later in the week. As sauces go, this one was okay. It could have been a little spicier, but of course I'd been making this for a large crowd of people who may or may not tolerate heat well. Still, it used up the leftovers and avoided food waste, so in that respect I'd call it a success. My husband was also very fond of this dish, so I guess it wasn't the worst thing in the world.
Pasta with Buffalo Sauce (serves 4; approx. cost per serving not available)
3 cups leftover filling from Buffalo Empanaditas
2 cups tomato juice
12 ounces whole-wheat pasta, cooked according to package instructions.
Equipment:
- Combine the empanadita filling and the tomato juice in the saucepan and bring to a boil over medium heat.
- Reduce the juice until the color and consistency are just right – I didn't want mine to be too liquid.
- Top the pasta with the sauce and serve.
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