Penne And Peppers - cooking recipe

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

Preparation

In a saucepan, heat olive oil, add onions, then garlic and saute until wilted.
Place sausage in oven on broiling pan, and heat at 400\u00b0F.
Add spaghetti sauce to onion/garlic mixture, then stir in the tomato paste, heating slowly to a low boil, mixing well.
Add the jalapeno, 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.