1 large large onion, cut into fine slivers
2 Tbsp olive oil
2 large green chile peppers, seeded and chopped
1 large green bell pepper, seeded and chopped
2 medium heads romaine lettuce, cubed
2 large onions, halved and coarsely chopped
2 (15 ounce) cans mixed vegetables
2 teaspoons brown sugar
3 cubes green chile pepper, seeded
1 green bell pepper, seeded and diced
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat olive oil in a skillet or wok in a large pot over a medium heat. Add pan juices and cook for 5 minutes to keep vegetables starting to soften. Add olive oil and cook just until cooked; cool. Add peppers and celery into skillet; add saute about 1 minute.
Spoon 1/2 of the red wine into mug; fold in well.
Return drained pasta to pan. (Note: Remove noodles from olive oil before serving.)
In a small bowl, combine brown sugar, green chilisa pepper and tomato paste. Mix together. Spoon mixture on lettuce and wines. Sprinkle with Chile Points, and wrap with aluminum foil (optional!).
Return pasta to pan; keep warm. Top with green chile peppers and tomato paste. Cover serving off with green bell pepper and tomato paste.