Pates Baroni 1921
Leonetto Cappiello
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Spicy Penne Charmaine

 "Life is a combination of magic and pasta."
~ Federico Fellini

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New Orleans, LA
James Blakeway
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Spicy Penne Charmaine
Pasta: Italian, Asian, American...and More
Food & Wine Books, Editor in Chief: Judith Hill, 1997, American Express Publishing Corp.

“Mike Fennelly of Mike’s on the Avenue [St. Charles, that is] in New
Orleans* brings us this outrageous fusion of flavors from the Orient, Italy
and the American Southwest. We think you’ll agree, the combination is not
at all strange tasting. In fact it’s superb. Mike created this pasta for his
number-one assistant, Charmaine Morel, using all of her favorite flavors.”

Wine Recommendation:  Try to find an easygoing, undemanding white wine
to drink alongside this dish. A reliable choice would be a Pinot Grigio
from just about anywhere in Italy or an Orvieto.

Serves 4

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

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.
- Mike Fennelly, Mike’s on the Avenue, New Orleans

* Note:  Mike's on the Avenue is no more.

Featured Archive Recipe:
Penne with Sun-Dried Tomatoes
 

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