2 tablespoons vegetable oil
1/2 pound uncooked spaghetti
2 small onions, sliced
3 cloves garlic, minced
1 teaspoon crushed red pepper
2 cups white wine
1 (28 ounce) can tomato juice
1 (8 ounce) can crushed pineapple with juice
2 tablespoons extra-virgin olive oil
4 poblano chile peppers
1/2 cup sliced fresh mushrooms
1 (8 ounce) package tortellini pasta
Heat oil in a skillet or wok over medium heat. Add spaghetti, onion, garlic and red pepper; saute for 15 minutes or until pasta is nearly cooked.
Add white wine, tomato juice, pineapple juice and olive oil; stir thoroughly. Simmer over low heat for 10 minutes, stirring constantly. Add poblano chile peppers, mushrooms, chile peppers, onion and shrimp. Cook 5 minutes more. Season with piperine and serve over spaghetti sauce.