Cayenne Peanut Butter Pasta with Sundried Tomato and Broccoli

Ingredients

• 3 tbsp rice vinegar
• 2 tbsps soy sauce
• 1 tbsp cayenne pepper
• 1 bunch broccoli
• 10 cloves garlic
• 16 oz dry rotini
• 1 cup sun-dried tomatoes
• 3 jalapeno peppers
• 8 oz chunky peanut butter

Directions

1. Mince garlic and finely chop peppers. Use more peppers to taste (I use 3 habanero peppers as well).
2. In a small pan, heat oil over medium heat and cook garlic and peppers for 3-5 minutes. Set aside.
3. In a small sauce pan, add 1/2 cup of water, rice vinegar, soy sauce and cayenne pepper to taste. Bring to boil.
4. Remove from heat and add peanut butter (about 1/2 jar). Stir until creamy. It will be a strange consistency as the peanut butter melts, but don't worry it will smooth out.
5. Stir in cooked garlic and peppers. Set aside.
6. Boil water for pasta in a large pot. Add pasta and broccoli, cut in spears. Cover. Drain when cooked and return to pot.
7. Add peanut butter sauce to pasta broccoli mix and sliced sun-dried tomatoes. Mix well.
8. Allow to cool for at least 10 minutes before serving. Also great served cold.