Easy Dried Chile Pasta Sauce #2

INGREDIENTS:

1 lg Mild chile (like Anaheim
-or New Mexico)
4 -(up to)
5 (or more) hot chiles (arbol;
-thai; jalapeno, cayennne,
-etc. I haven't tried habs
-yet.)
5 -(up to)
6 Cloves garlic
1 Shallot
Extra virgin olive oil
Oregano
Thyme
Parsley
Whatever herbs you feel like
-putting in
1 lb Pasta; I like a hefty type
-for this; like bowties
FRESH grated parmesan cheese
-for topping pasta

I don't know the exact quantities, but this one is hard to kill and easy to fix if it doesn't come out to your liking. A food processor is, I think, essential to this recipie.

NOTE: All chiles in the recipie are dried. The recipie comes out best when you combine different varities.

Dump some olive oil in a saute pan, about 1/4 cup or so, you can always add more later if you need it.

Add everything else (not pasta and cheese, though) in the pan and saute on low-medium heat for a few minutes (ingredients need not be chopped before sauteing)

Add everything to a food processor, process until nothing is recognizable (it will not be smooth, though.)

I usually return to saute pan, taste, and adjust seasoning.

Serve over pasta, top with fresh parmesan (the parmesan really adds a lot to this recipie, don't use the stuff in the cans!) A little of this goes a long way, I use only about 1 tablespoon per serving unless I make a wimpy batch. You can also add a little extra olive oil to stretch it out a little, the oil picks up the flavor and some of the heat.

CHILE-HEADS DIGEST V3 #052