Spicy Pasta

• 1 box mini pasta shells
• olive oil, as needed - several tbsp
• 2 tbsp (30 ml) minced garlic (I use kind from jar)
• 5 hot peppers, minced with seeds (fresh - adjust for your taste 5 makes it pretty hot, depending on the type of hot pepper you use)
• 1 package cured "summer sausage" or keilbasa or cured hot sausage, cut into bite sized pieces
• 1 large or two medium onions, cut into small strips
• 2 jars baby mushrooms, drained
• 1 12 oz (336 grm). can dark kidney beans, drained
• 1 cup (225 ml) wine - a sweet wine like zinfandel works nicely, a dark red gives a more intense flavor - I usually add a tbsp of sugar if I use a dry wine.
• 2 16 oz (448 grm). cans diced italian or plum tomatoes
• salt and pepper to taste

1. In large pot, boil shells until al dente.
2. Drain and set aside.
3. In very large fry pan, coat bottom of pan thickly with olive oil.
4. Heat on medium high heat.
5. Add hot peppers, garlic, and sausage, cooking until sausage is browned.
6. Add onions, mushrooms and kidney beans.
7. Stir, cover, and cook for 2 minutes.
8. Add more oil to coat food in fry pan if it looks like it is sticking to pan.
9. Stir and add wine and tomatoes, along with the tomato juice from the cans.
10. Your food will look very soupy - taste it.
11. Add salt and pepper to taste.
12. If you want a hotter meal, add more hot pepper, or hot pepper flakes now.
13. Cover pan and simmer for approx.
14. 5 minutes.
15. Very carefull transfer contents of fry pan into large pot with pasta shells - I use a ladle to transfer the liquid, then dump in the food.
16. Mix well, cover and let sit for at least 10 minutes, so pasta can soak up some of the liquid.
17. Serve with good italian bread for soaking up juice.

pasta shells, olive oil, garlic, hot peppers, sausage, onions, mushrooms, kidney beans, red gives, italian, salt

Taken from online-cookbook.com/goto/cook/rpage/00075A (may not work)