Prep 25 mins
Cook 45 mins
I love Italian pasta recipes! I first tasted this combination at East Side Mario's restaurant, and both liked it and disliked it, thought I could do better, to my own taste. ESM's recipe has now been watered down and/or my recipe tastes a whole lot better. I use "Classico d'Sicilia" pre-prepared sauce as a base for this recipe, using the "Spicy Red Pepper" type (its not all that spicy!) and "working" from there...
- 2 ounces olive oil
- 1 medium cooking onion, cut to rings
- 3 tablespoons grated garlic
- 1 1⁄2 lbs hot Italian sausage
- 1 (14 ounce) jar spaghetti sauce
- 1 (3 ounce) can tomato paste
- 1 jalapeno pepper, cored and de-seeded, finely chopped
- 3 -4 hot cherry peppers, split, de-seeded
- 1 celery rib, finely chopped
- 3 ounces asiago cheese, grated
- penne pasta
- In a saucepan, heat olive oil, add onions, then garlic and sauté until wilted.
- Place sausage in oven on broiling pan, and heat at 400°F.
- Add spaghetti sauce to onion/garlic mixture, then stir in the tomato paste, heating slowly to a low boil, mixing well.
- Add the jalapeño, cherry peppers and celery.
- Cook at low heat until the peppers are just less than crisp, and just more than soft --
- Start the water boiling for the penne noodles; when boiling, add the penne, and cook about 7 minutes, then drain.
- Remove the sausage from the oven (40 minutes cooking) and slice thinly on the diagonal, 3/8-inch thickness, and mix with sauce, stirring well.
- Serve with grated Asiago over the penne noodles. Accompany with a truly dry Italian wine, and note how the "spiciness" turns the ashy dry taste of the wine to a sweet taste on the palate.