Penne with sweet and spicy pepper, mushroom and cannellini sauce

Penne with sweet and spicy pepper, mushroom, and cannellini sauce

Penne with sweet and spicy pepper, mushroom, and cannellini sauce

Tonight I wasn’t really sure what to make for dinner. I wasn’t really in the mood for any standards, nor did I find any recipes that sounded good to me. I kind of wanted burritos, but we didn’t have any avocados, and they are much better with avocados. I was also a bit in the mood for Italian, and had a hankering for barbecue sauce. So I decided that pasta with a sweet and spicy sauce would be good. I ended up making it too spicy, so I have adjusted the spices below.

  • one large onion, diced
  • 1/2 lb. mushrooms, thinly sliced
  • 1 green and 1 yellow pepper, diced
  • 1/2 cup dry red wine
  • 2 cans diced tomatoes
  • 1 can cannellini beans
  • 3 Tbsp. sugar
  • 2 Tbsp. italian seasoning
  • 1 tsp. chipotle pepper powder
  • 2 tsp. salt
  • 1 small can tomato paste

First I sauteéd the onions until they were starting to get slightly brown, then I added the mushrooms and continued cooking until most of their liquid had been cooked off. Then I sauteéd the peppers for several minutes, and then added the wine. Next I added the tomatoes, beans, sugar, and spices, and simmered for 20 minutes. Finally I added the tomato paste, and served over al dente penne.

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