Source: Chef: David Soos - Planet Hollywood

Creole Tomato Sauce
3 ounces olive oil
1 pound yellow onion
1/3 cup chopped garlic
2 quarts tomato sauce
3 cups Zinfandel
1 1/2 cups clam broth
1/8 cup lemon juice
1/2 cup sun dried tomatoes
1/8 cup fresh basil
2 teaspoons chopped parsley
3 teaspoons crushed red peppers
2 teaspoons salt
1/8 cup Creole mustard
3 cups bouillabaisse

In a heated skillet (270 degrees F) heat olive oil. Saut?onions for three minutes. Add garlic; saut?1 minute. Add red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sun dried tomatoes. Simmer at 230 degrees F for 15 minutes. Add parsley, basil and salt.

Penne Pasta with Rock Shrimp
10 ounces penne pasta
8 ounces Creole Tomato Sauce (above)
5 ounces rock shrimp
1 ounce Parmesan cheese
Pinch of chiffonade basil
1/2 fluid ounce olive oil

In a HOT saut?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.