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


  • 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


  • 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

via Kencooking