Italian / Mexican Linguini

4 servings

1 lb. linguine
¼ cup extra virgin olive oil
1 red bell pepper—medium dice
1 green cubanella (or Italian frying pepper)—medium dice
¼ lb string beans—steamed ‘till tender but firm (usually 5-8 minutes in the microwave or stove top)
½ Spanish or Vidalia onion—medium dice
2 cloves fresh garlic—medium dice
2 pinches crushed red pepper flakes
2 cups tomato sauce
2 cups chicken broth
2 pinches of each:  powdered cayenne pepper, jalapeno pepper and cumin
3-4 sprigs fresh Italian, flat leaf parsley—chopped 

Bring a large 5-6 quart pot of salted water to boil and add the linguine.  Cook until tender but still firm and drain.

Place a 12” or other large skillet over high heat.  Add oil and heat until hot but not smoking.  Add the peppers, string beans and onions and sauté until golden and tender.  Add the garlic and cook for about 30 seconds followed by the red pepper flakes, the tomato sauce and the broth. 

Add the spices and cook for a few minutes more until all the ingredients are blended and sizzling and the liquids are reduced  and thickened somewhat (about 2-3 minutes).  The sauce should be light so add a bit more broth if too thick. 

Drain the pasta and place in a large serving bowl.  Toss with some of the liquids from the pan and then top with the remaining sauce and vegetables.  Or you may distribute the pasta onto individual plates and then top with additional sauce and vegetables.  Finish with the parsley and serve.