Penne and Peppers

"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..."
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
4-7
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ingredients

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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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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>
 
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