Penne Pasta with a Triple Tomato Sauce
Serves 6

Ingredients:

• 1 Tsp – Olive Oil
• ½ Cup – Finely Chopped Onion
• 2 – Garlic Cloves Minced
• ¼ Cup – Chopped Drained Oil Packed Sun Dried Tomatoes
• 1 Tsp – Sugar
• ¼ Tsp – Salt
• ¼ Tsp – Ground Pepper
• 4 – Plum Tomatoes Chopped
• 14 ½ Oz – Canned Diced Tomatoes
• 12 Oz – Uncooked Penne Pasta
• ½ Cup – Soft Goat Cheese (Chevre)
• ¼ Cup – Finely Chopped Fresh Flat Leaf Parsley
• Garnish: Black Pepper and Basil Sprigs
• Topping: Grated Parmesan Cheese

Instructions:

• Heat olive oil over medium – high heat in medium pot.
• Add onion, and sauté 4 minutes or until tender.
• Add garlic, and sauté 1 minute.
• Add sun dried tomatoes, sugar, salt, black pepper, plum tomatoes, and diced tomatoes.
• Reduce heat to medium, and cook for 20 minutes or until liquid almost evaporates, stirring frequently.
• While tomato mixture cooks, prepare pasta according to package directions in large pot.
• Drain and return pasta to large pot.  Stir in tomato mixture, cheese, and parsley.  Garnish with freshly ground black pepper and sprigs.
• Serve with grated parmesan cheese.

Other Recipes:

Bananas Foster
Serves 8

Ingredients:

• 4 - Bananas
• ¼ Cup - Butter
• 1 Cup - Packed Brown Sugar
• ¼ Cup - Crème de Banana Liqueur
• ½ Tsp - Ground Cinnamon
• ¼ Cup - Dark Rum
• 2 Cups - Vanilla Ice Cream

Instructions:

• Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
• Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan. Ignite rum with match (BE CAREFUL). Stir gently until flame dies down. Serve over ice cream.