Recipe by Ken Wallich

Cold windy day out? Try some nuclear pasta! 

You can naturally crank up, or down the spiciness, but as a chilihead, this was just about right, for a fairly spicy pasta.

Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 2 as an entree, 4-6 as a side

Ingredients

• 1 can tomato sauce
• 3 thai (or other) fresh chilies, chopped
• 4 cloves of garlic, chopped
• 10 mushrooms, sliced and sauteed
• 1 tsp cayenne pepper
• 2 tsp red pepper flakes
• 1 Tbsp Sambal Oelek
• 1/3 habanero (or more, or none)
• 1/4 cup good red wine
• 1-1/2 cups of pasta

Directions:

• Heat a pot of water on one burner
• While water is warming, saute sliced mushrooms
• After mushrooms have browned, add garlic
• After garlic has turned (more) fragrant, de-glaze with wine
• Add chopped peppers and habaneros
• After wine has reduced by 1/2, add tomato sauce, Sambal Oelek
• Simmer for 15-30 minutes
• While simmering sauce, put pasta in the boiling water
• Drain pasta when al dente, and mix with sauce, and serve