1 pound Barilla penne cooked (follow instructions on package)
1 cup diced onion
1½ cups diced celery
1½ cups Cabernet
1 cup quartered mushrooms
¼ cup chopped Cilantro
2 cups Marinara sauce
½ cup sweet Basil chiffonade (a culinary technique where you stack fresh basil leaves, roll them together, and slice them thinly into strips or ribbons).
1¼ cups Thai sweet chili sauce (make or purchase in local grocery store)
2 Tablespoons red chili flakes
Salt to taste
Directions:
Heat oil in saucepan on medium.
Brown Uli’s Famous Mild Italian Sausage until done(8-10 minutes), drain and set aside.
Sauté onion, celery and mushrooms in olive oil until 1/2 way cooked.
Deglaze pan(the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release) with Cabernet wine reducing on 3/4 high heat until wine is down 1/3rd.
Add cooked pasta, cilantro, marinara sauce, red chili flakes, Mild Italian sausage, and Thai sweet chili sauce. Mix well.
Serve hot on a platter.
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Sub Recipe:
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Notes:
This certainly can be served in individual bowls.
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