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Spicy Penne Charmaine




Source of Recipe


Mike Fennelly of Mike’s on the Avenue in New Orleans


List of Ingredients




3 tablespoons chopped spinach leaves
1 tablespoon chopped fresh basil
3 tablespoons chopped fresh tomato
2 tablespoons minced sun-dried tomatoes
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese, plus more for serving
1 scallion including green top, minced
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Asian fish sauce (nam pla or nuoc mam)
1 teaspoon minced fresh jalapeño pepper
1 teaspoon lime juice
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon Chimayo or ancho chile powder, or any other medium-hot chile powder, or 1/4 teaspoon cayenne and 1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3/4 pound penne

Recipe



1. In a large bowl, combine the spinach, basil, fresh and sun-dried tomatoes, cream, Parmesan, scallion, oil, tomato paste, fish sauce, jalapeño, lime juice, garlic, sugar, chile powder, salt, and pepper.
2. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain.
3. Add the pasta to the sauce and toss. Serve immediately with extra Parmesan.