Penne With Corn And Hot Sausage

• 2 tablespoons olive oil
• 3/4 cup chopped onions
• 1 green pepper, seeded and chopped
• 1 sweet red pepper, seeded and chopped
• 2 large cloves garlic, finely chopped
• 1 pound penne
• 3 cups finely chopped fresh tomato pulp (about six medium ripe tomatoes)
• Kernels stripped from 4 ears of corn
• Salt and freshly ground black pepper
• 1/4 teaspoon hot red pepper flakes, or to taste
• 1/2 pound Italian hot sausage removed from its casing
• 4 tablespoons butter
• 1 tablespoon chopped fresh coriander leaves
• Freshly grated Parmesan or aged Monterey Jack cheese

1. Heat the oil in a heavy saucepan, add the onion, green and red pepper and cook slowly until the vegetables are tender but not brown.
2. At the same time bring a large pot of water to a boil for the pasta.
3. Stir the garlic into the sauce, cook a moment longer then add the tomatoes.
4. Simmer 10 to 15 minutes.
5. Add the corn, salt and pepper and hot red pepper flakes.
6. Continue to simmer the sauce for another five minutes or so.
7. Meanwhiie, crumble the sausage in a skillet and saute it, stirring to break up the pieces, until they are lightly browned.
8. Cook the penne until it is al dente, six to eight minutes.
9. When the pasta is cooked, drain it well and transfer it to a warm serving dish.
10. Toss with the sausage.
11. Reheat the sauce, adding the butter.
12. Pour over the pasta and toss.
13. Sprinkle coriander on top and serve.
14. Pass the grated cheese alongside.

olive oil, onions, green pepper, sweet red pepper, garlic, penne, tomato, corn, salt, hot red pepper, butter, fresh coriander leaves, aged

Taken from cooking.nytimes.com/recipes/3364 (may not work)