Santa Fe Chili Pasta

Serves: 4
Total Calories: 658


8 cups water
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
12 ounces penne pasta
3 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 tablespoon Santa Fe chili powder
2 teaspoons roasted chili paste
1 cup Coconut Milk
1 1/2 tablespoons Thai fish sauce
1 cup whipped cream
4 sun dried tomatoes packed in oil, drained and cut into 1/4 inch strips
4 sprigs basil (garnish)


Bring water to boil in a large stockpot with vegetable oil and salt. Add pasta and boil until al dente, about 7 minutes. Drain and set aside.

Heat olive oil in a heavy saucepan over high heat. Add onion and garlic and stir until lightly browned, about 2 minutes. Add chili powder and roasted chili paste and stir 1 minute. Add coconut milk and fish sauce and bring to boil; add cream and return to boil. Reduce heat to low and simmer 5 minutes, stirring every minute. Increase heat to medium, add cooked pasta, and stir until well coated with sauce. Transfer to a platter and top with sun dried tomatoes. Garnish with basil and serve.

Nutritional Facts:

Serves: 4
Total Calories: 658
Calories from Fat: 320

This Santa Fe Chili Pasta recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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