Red Chili Pepper Linguini

1 (12 oz.) pkg. red chili pepper pasta
1 T. olive oil
1 T butter
¾ lb. mushrooms, chopped
2 c. onion, chopped
½ c. celery, chopped
½ c. bell pepper
1 T. garlic, minced
¼ c. red wine
1 (14½ oz.) can Mexican style tomatoes
8 oz. No-Fat sour cream
1 (10 oz.) can Ro-Tel tomatoes with chilies
¼ c. Parmesan cheese
1 tsp. oregano

Cook linguini per directions on package.  Preheat wok with olive oil and butter.  Add mushrooms, onion, garlic, bell pepper and celery, and stir fry until onions are clear.  Then add oregano, wine, tomato and sour cream, blending in the sour cream until there are no lumps.  Drain pasta.  Put sauce over pasta and Parmesan over that.  Serve with garlic, bread and wine.
Serves 6-8.
 

 

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