Penne and Peppers
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4-7
ingredients
- 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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p>
<p><img src=http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/2010325masters.jpg alt= width=225 height=91 /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Beverage%20Forum/KingCanuklehead.jpg alt= /></p>