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

Ingredients Nutrition

Directions

  1. In a saucepan, heat olive oil, add onions, then garlic and sauté until wilted.
  2. Place sausage in oven on broiling pan, and heat at 400°F.
  3. Add spaghetti sauce to onion/garlic mixture, then stir in the tomato paste, heating slowly to a low boil, mixing well.
  4. Add the jalapeño, cherry peppers and celery.
  5. Cook at low heat until the peppers are just less than crisp, and just more than soft --
  6. Start the water boiling for the penne noodles; when boiling, add the penne, and cook about 7 minutes, then drain.
  7. 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.
  8. 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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