Spicy Asian Fusion Penne

This is a very delicious recipe but it has A LOT of ingredients. Once I make it, I make it again and again until the more unusual ingredients run out...no one gets bored or complains because it's that good. I found it in the "Pasta" book from the Food and Wine Books. Hope you enjoy it as much as we have. It has a little KICK to it too! 19 ingredients in just a couple of steps...

• Ready In: 33 mins
• Serves: 4

Ingredients

• 1  tablespoon fresh basil, chopped
• 3  tablespoons fresh spinach leaves, chopped
• 3  tablespoons fresh tomatoes, chopped
• 2  tablespoons sun-dried tomatoes, minced
• 3  tablespoons heavy cream
• 3  tablespoons parmesan cheese (plus more for serving)
• 1  scallion, minced (including green top)
• 1  tablespoon olive oil
• 1  tablespoon tomato paste
• 2  teaspoons  asian fish sauce (Thai ( nam pla)
• 1  teaspoon  minced  fresh jalapeno
• 1  teaspoon lime juice
• 1  garlic clove, minced
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon dried ancho 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 lb penne

Directions

1. Combine spinach, basil, fresh and sun dried tomatoes in a large bowl with the cream, Parmesan,scallion, oil, tomato paste, fish sauce, jalapeno, lime juice, garlic, sugar, chile powder(s), salt, and pepper.
2. Boil a large pot of salted water, add uncooked pasta, and cook for about 13 minutes until al dente. Drain.
3. Add the pasta to the large bowl and mix well. Serve immediately with some grated Parmesan on top. YUMMY!