Southwestern Penne

• 1 slice bacon, diced
• 1/2 cup diced onion (1 md. onion)
• 3 cloves garlic, minced
• 1 tbsp. chili powder
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/4 tsp. ground black pepper, plus additional as needed
• 1/4 tsp. Tabasco,
• to taste
• 2 tbsp. chopped fresh cilantro, divided
• 1/2 cup red wine
• 1-1/2 oz. Veggie-Glace Gold, Demi-Glace de Veau Gold
• Jus de Poulet Lie Gold may also be used)
• 2 cups peeled, diced tomatoes (2-3 md. tomatoes)
• 1 tbsp. tomato paste
• 1 cup water
• 1 cup corn kernels, canned drained, frozen thawed,
• fresh
• Salt, as needed
• 1 lb. penne pasta, cooked

1. In a large saucepan, cook the bacon over medium-high heat.
2. Remove the bacon from the pan, set it aside, and leave the drippings in the pan.
3. Add the onion, reduce the heat to medium, and saute until the onion is translucent, about 5 minutes.
4. Add garlic, chili powder, thyme, oregano, black pepper, Tabasco, and half of the cilantro.
5. Add the red wine and simmer until the liquid is reduced by half.
6. Add the Veggie-Glace Gold tomatoes, and tomato paste.
7. Stir until the Veggie-Glace Goldis completely dissolved.
8. Stir in the water, corn, and the reserved bacon, and return the sauce to a simmer.
9. Season to taste with salt and additional black pepper.
10. Remove the sauce from the heat, and stir in the cooked penne.
11. Serve sprinkled with remaining cilantro.

bacon, onion, garlic, chili powder, thyme, oregano, ground black pepper, fresh cilantro, red wine, veggieglace gold, jus, tomatoes, tomato paste, water, corn kernels, fresh, salt, penne pasta

Taken from www.foodgeeks.com/recipes/21921 (may not work)