Penne And Peppers

• 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

1. In a saucepan, heat olive oil, add onions, then garlic and saute until wilted.
2. Place sausage in oven on broiling pan, and heat at 400u0b0F.
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 jalapeno, 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.

olive oil, cooking onion, garlic, sausage, spaghetti sauce, tomato paste, pepper, peppers, celery, asiago cheese, penne pasta

Taken from www.food.com/recipe/penne-and-peppers-191527 (may not work)