Penne Mexicano

• 2 boxes penne pasta
• 1 package chorizo ground spicy/hot
• 2 bell peppers prefer 2 different colors, Red and Yellow
• 1 sweet onion large, or 2 medium sweet onions
• 24 ounces vodka sauce Bertolli
• 1 can green chilli peppers diced
• 1 can jalapeno peppers diced
• 1 stick butter better with 2 half sticks

1. Fill one large pot halfway with water(add several dashes of salt and 3 table spoons of olive oil), put on stove-top on high. Wait for water to boil, add penne. Boil, stirring occasionally, for 9-11 minutes( 9 is al dente, 11 is softer). Pour into strainer and leave to cool.
2. While waiting for the water to boil, take your onion/s(cut off top and bottom, peel) and cut in half. Then slice each half into strips. Set aside on plate.nf water is boiling now, put in penne pasta, set your timer for 9-11 minutes.
3. Take your bell peppers, cut top all the way around, twist and pull off top with guts attached. Slice off bottom. Cut peppers in half, slice off other gut portions. Cut pieces in half again, then slice peppers into 1.5-2 inch strips. Cut the rest of the good portions of peppers and place strips and other parts onto place. The penne pasta should be ready now, so pour into strainer and let sit.
4. Take medium sized pot and put on stove top. Put one half stick of butter into pot and turn on high. Use wooden spoon and push the butter around the pot to make sure the whole bottom is coated. Then dump the sliced onions into the pot. If your penne pasta wasn't done before, it should be by now. So pour it into the strainer and let it sit.
5. Back to your onions. Take your wooden spoon and separate your onions as they cook. Break them apart from each other so they are not connected. As you stir the onions, push down on some to soak the butter into the onions. Do this for 3-5 minutes, and then dump your peppers into the pot.
6. Now start mixing your onions and peppers together, and put the other half stick of butter into the pot. Cover pot and let the onions and peppers cook covered for 2 minutes to soften the peppers up. Continue cooking them for several more minutes, pushing the peppers into the butter with your wooden spoon.
7. When the onions start to brown and the peppers start getting soft(but not too soft), take your chorizo and break off chunks into your pot. Mix the chorizo with the onions and peppers, and break up the chorizo with your wooden spoon. Keep stirring on high until your chorizo is cooked(about 3-5 minutes), and then add your green chili and jalapeno peppers. Stir ingredients together for a couple minutes, then add half of your jar of vodka sauce.
8. Now grab your penne pasta and start adding it to your pot. You will only use about half of the penne, and as you are adding it, pour the rest of the vodka sauce into the pot. Set the rest of the pasta aside, and put into a gallon ziplock bag to save in fridge for anther pasta dish(I use mine for Tuna noodle casserole). Turn down heat to simmer, cook and stir for 3-5 minutes. And then your done!

penne pasta, bell peppers, sweet onion, vodka sauce bertolli, green chilli peppers, jalapeno peppers, butter

Taken from www.yummly.com/recipe/Penne-Mexicano-1242920 (may not work)