Paprika Marinara

While visiting my mother-in-law in Florida, my husband and I had a wonderful dish at Costa d’Este restaurant The Wave Kitchen and Bar.  The chef made this special dish for us and it was wonderful.  The sauce I created is pretty close to what we had that evening.


1 small red onion, sliced in thin wedges
1 red pepper, finely diced
2 boxes of sliced mushrooms
½ cup sun dried tomatoes, julienned
4 large cloves garlic, minced
1 28 oz. can whole tomatoes, crushed
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 ½ t. paprika
1 t. salt
1 t. cocoa powder
1 ½ pounds whole wheat, penne pasta


In a large skillet over medium heat sauté red onion, red pepper, mushrooms and dried tomatoes in about ½ cup of water.  Cook for several minutes until the mushrooms have reduced and onions are translucent.  Add the garlic and cook for another minute.

Next add whole tomatoes, tomato sauce, and tomato paste, paprika, salt and cocoa powder.  Heat the mixture so it almost starts to boil and reduce the


Meanwhile, boil water and cook pasta.

In a pasta bowl pour sauce over pasta and serve.