A Chocolate Sauce For Spaghetti (Really)

Diana Helfand
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Wednesday - February 16, 2011
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Fudge and spaghetti are two ingredients you wouldn’t normally see on the same plate, let alone in the same recipe.

But that’s exactly what makes this week’s recipe so unexpected - a combination of opposites that create a perfect sweet-hot flavor.

This recipe comes with a story, the source of which is the Hawaiian Fudge Sauce Company.

For generations, the Belmont family would whip up a batch of their family’s secret fudge sauce recipe for special occasions. Word got out that two particular Belmonts had the best fudge sauce in town.

In 2003, Dan and Ona Marie Belmont decided to share the deliciousness and sell these sweet delights to local shops and restaurants.

Today, the Hawaiian Fudge Sauce Company produces nine flavors of fudge sauce, one of them “Private Reserve” (which is used in our recipe).

Can fudge sauce really be called “Private Reserve?” It most certainly can. It is 70 percent cacao grown at the Dole Plantation in Wahiawa.

Whether you have a particular weakness for chocolate or an adventurous palate, you can catch up with Hawaiian Fudge Sauce Company at its next tasting. Find it, plus chocolatiers, restaurateurs and creators of unique foods Saturday, Feb. 26, at the first Hawaiian Chocolate Festival at Dole Cannery Shops. Visit hawaiichocolatefestival.com for more information.

Soy crumbles are a great protein alternative to meat and can be used like ground beef in many recipes. They are pre-cooked and can be added to sauces, vegetable dishes, soups and chili without adding any saturated fat or cholesterol. Find them in the frozen food section of your supermarket.


Courtesy of Debra Fricano

* 1 bag frozen soy crumbles
* 1/2 large onion, chopped
* 1 medium red pepper, chopped
* 1 yellow pepper, chopped
* 2 bay leaves
* 1/2 teaspoon cayennepepper
* 2 cloves garlic, minced
* 1 pound cremini or shiitake mushrooms, sliced
* 3 6-ounce cans low-sodium tomato puree or sauce
* 1 40-ounce can tomato paste mixed with 1 cup water
* 1/2 cup Hawaiian Fudge Sauce, Private Reserve
* 1 12-ounce package whole wheat pasta, cooked al dente and drained

Put 2 tablespoons olive oil in 4-quart saucepan; add peppers, onions, mushrooms, garlic, cayenne pepper and frozen soy crumbles. Sauté on medium heat until peppers, onions and mushrooms are cooked through and onions are opaque.

Add tomato puree or sauce, bay leaves and tomato paste in water, and turn down heat and simmer on low for 30 minutes to mingle flavors, stirring occasionally.

Turn off heat, stir in the fudge sauce and serve over whole wheat pasta.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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