Southwestern Penne

By on April 22, 2000

Pasta hot or cold seems to be an American favorite anytime of year. This penne pasta dish can be made vegetarian style without the bacon or for those that like a little meatier flavor, add the bacon. Either way this dish is a winner as a main course or as a side dish.

Southwestern Penne
 
Prep time
Cook time
Total time
 
Pasta hot or cold seems to be an American favorite anytime of year. This penne pasta dish can be made vegetarian style without the bacon or for those that like a little meatier flavor, add the bacon. Either way this dish is a winner as a main course or as a side dish.
Author:
Serves: 4
Ingredients
  • 1 tbs extra virgin olive Oil***
  • ½ cup onion, diced
  • ¼ slice bacon, chopped (optional)
  • 3 cloves garlic, minced
  • ½ tsp Jalapeno peppers, finely chopped
  • 1 tsp chili powder
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ¼ tsp fresh ground black pepper
  • ¼ tsp Tabasco
  • 2 tsp fresh cilantro, chopped
  • ½ cup red wine
  • 11/2 oz Veggie-Glace Gold® (More Than Gourmet veggie demi-glace)***
  • 2 cups fresh tomatoes, peeled, seeded and diced
  • 1 tbs tomato paste
  • 1 cup water
  • 1 cup white corn (precooked, canned is fine)
  • 1 lb Penne pasta (cooked separately in salted boiling water)
Instructions
  1. Sauté onion and bacon in olive oil. Add garlic, jalapenos, chili powder,
  2. thyme, oregano, black pepper, Tabasco, and half of the cilantro.
  3. Add red wine and reduce by half, then add the Veggie-Glace Gold®, tomatoes,
  4. and tomato paste. Stir until Veggie-Glace Gold® is completely dissolved.
  5. Add water and corn, and return to a simmer. Toss with cooked penne, sprinkle with remaining cilantro and serve.

 

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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