Recipe from Debra Mailloux of N.Y.

2 big onions

2 red and orange peppers

3 cloves of garlic

1 can or 1 cup of fresh mushrooms (optional)

2 tbsp of olive oil

2 cans of Contadina marinara sauce with burgundy wine and diced tomatoes

1 box of penne pasta and vegetable broth

1/2 a cup of red cooking wine

Parmesan cheese


Heat oil in a pan. Cut the onions and peppers in large chunks, and then dice the garlic and mushrooms. Then sauté on low heat for 5 minutes then pour in some cooking wine. Simmer for 10 minutes or until the wine cooks off. Poor in the marinara sauce and let simmer for another 10 minutes or so. Boil the penne pasta with the vegetable broth in the water (the amount of broth you use depends on how much you are making) I make a whole box so I use about 4 to 5 tbsp spoons. The broth just adds such much more flavor to this dish because it soaks into the pasta. Drain pasta and mix everything together, let it sit for a few minutes to let all the flavors set in. Sprinkle with Parmesan cheese and enjoy! (Preparation time: 5 minutes, cooking time 30 minutes, eating time: 2 seconds!)