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Southwestern Penne

The smokiness of bacon begins a sauce full of Southwestern-style flavor: onion, garlic, chile, herbs, tomatoes, and corn, with a little kick of Tabasco. Toss it with penne pasta and some fresh cilantro for an out-of-the-ordinary weeknight dinner.


  • 1 slice bacon, diced
  • 1/2 cup diced onion (1 medium onion)
  • 3 cloves garlic, minced
  • 1 tablespoon chile powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper, plus additional as needed
  • 1/4 teaspoon Tabasco, or to taste
  • 2 tablespoons chopped fresh cilantro, divided
  • 1/2 cup red wine
  • 1 1/2 ounces Veggie-Glace Gold® (Demi-Glace de Veau Gold® or Jus de Poulet Lié Gold® may also be used)
  • 2 cups peeled, diced tomatoes (2-3 medium tomatoes)
  • 1 tablespoon tomato paste
  • 1 cup water
  • 1 cup corn kernels, canned drained, frozen thawed, or fresh
  • Salt, as needed
  • 1 pound penne pasta, cooked


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

Additional Tips

Wine Pairing: Zinfandel

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Classic French Stocks and Sauces