Created by Chef Preeda Piamfa of Chef’s Choice Noodle Bar in Bakersfield, CA
In large pot, boil 6 cups of water. Add penne pasta and cook until al dente, according to package instructions. Drain pasta and set aside. Let cool. In large skillet, add butter and melt over medium heat. Next, add vegetable oil, garlic, bell pepper and sweet onion, and sauté over medium heat for 5–6 minutes, stirring frequently. Add shitake mushrooms and sundried tomatoes and continue to cook for 2 minutes. Pour in half and half and add Sriracha sauce and sea salt, and increase heat to high. Bring to a boil. Reduce heat to low and simmer. Add cooked penne pasta and Thai basil. Remove from heat. Toss and allow sauce to thicken before serving. Enjoy with refreshing glass of milk.