Recipe: Pasta with Spicy Tomato Sauce

Pasta with Spicy Tomato Sauce
rec.food.cooking/sgjg6566
Serves 4 - can be doubled

I've got a spicy pasta dish that originally came from "The Great Chili Pepper Cookbook" but I've altered it to our taste so it's a bit different. As with any type of cooking with peppers--adjust to your own taste!

2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
8 sun-dried tomatoes
3 jalapeno pepper, chopped finely
2 habanero peppers, chopped finely (seed for less heat)
3 cups chicken broth
1 1/2 cups grated carrots
2 cups sliced mushrooms
2 tbsp tomato paste
1 tsp sugar
salt and pepper
2 red bell peppers, cut into strips
2 tbsp fresh chopped basil
12 ounces pasta--any type (we like rigatoni)
Parmesan or Romano (grated)

Saute the onion, garlic, tomatoes and chilies in hot oil for about 3 minutes. Add 1 cup of the broth and simmer additional 8-10 minutes.

Put all these ingredients in a food processor and blend until a chunky consistency, adding more broth if necessary. Return to saucepan and add carrot, mushrooms, the tomato paste blended with any remaining broth, sugar, and seasonings to taste. Bring to a boil, simmer 20 minutes or until thick sauce consistency is formed.

Cook pasta, in boiling salted water approximately 6-10 minutes. Drain and return to pan. Pour sauce over and toss well. Garnish with extra basil and cheese.