Penne With Mango Chile Sauce Recipes

PENNE WITH MANGO CHILE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
• Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
• Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

MANGO CHIPOTLE WING SAUCE

Steps:

• In a medium saucepan on medium heat, add mango nectar, brown sugar, puréed chipotle in adobo, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubbles, reduce heat to low and whisk often.
• When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over wings. Makes one cup.

PENNE WITH CHICKEN MANGO SAUSAGE AND SPINACH

Steps:

• Boil pasta per package directions.
• While pasta is boiling, heat oil in very large skillet over medium heat.
• Chop sausage into bite-size pieces. Add to skillet. Stir.
• Add onion powder, garlic powder, ginger powder, salt and pepper. (ALL AMOUNTS FOR SPICES ARE APPROXIMATE -- I just gave a few shakes of each until it smelled good. For the record, I would have used fresh onion, garlic, and ginger if I'd had any!).
• Cook until sausage is heated through.
• Add bag of spinach. (Next time, I may use 2 bags, but this is what I had in the fridge.).
• Stir to combine flavors well. Put lid on pan if desired to speed up cooking time. Cook until spinach is wilted.
• Drain pasta when ready and add to skillet. Stir to combine flavors.
• Serve and enjoy!