1. In a saucepan, heat olive oil, add onions, then garlic and sauté until wilted. 2. Place sausage in oven on broiling pan, and heat at 400°F. 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 jalapeño, 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. ---------------------------------------------------------------------------
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Ingredients
