Penne and Peppers

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READY IN: 1hr 10mins
SERVES: 4-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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