Instructions: Creole Tomato Sauce: In a heated skillet (270 degrees) heat olive oil. Saute onions for three minutes. Add garlic; saute 1 minute. Add red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sundried tomatoes. Simmer at 230 degrees for 15 minutes. Add parsley, basil and salt.

Penne Pasta with Rock Shrimp: In a hot saute pan, place 1 tablespoon olive oil and cook shrimp for 1 to 2 minutes. Add sauce and simmer for 1 minute. Add pasta and cook for another minute. Toss. Serve in a pasta bowl. Top with basil and Parmesan cheese.

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