Sun-Dried Tomato Pasta with Pasilla Chiles

• 2 qt. (8 cups) water
• 3 dried pasilla chiles, stemmed, seeded
• 3 cups penne pasta, uncooked
• 1 Tbsp. olive oil
• 1/2 cup chopped onions
• 2 cloves garlic, finely chopped
• 3 OSCAR MAYER Wieners, sliced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 1/3 cup fresh epazote leaves
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Bring water to boil in large saucepan.
2. Add chiles; cook 3 min.
3. Remove chiles from water with slotted spoon; drain.
4. Chop chiles; set aside.
5. Add pasta to reserved boiling water; cook as directed on package.
6. Meanwhile, heat oil in large saucepan on medium heat.
7. Add onions, garlic and wieners; cook and stir 3 min.
8. or until onions are crisp-tender.
9. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min.
10. or until heated through, stirring occasionally.
11. Drain pasta.
12. Add to ingredients in saucepan; stir.
13. Top with cheese.

water, chiles, penne pasta, olive oil, onions, garlic, wieners, tomatoes, epazote leaves, parmesan cheese

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-pasta-pasilla-chiles-125184.aspx (may not work)