1 Review of Penne With Italian Sausage and Peppers

From: John DOH

On Aug 27, 2006

This is pretty much getting the "right idea" for "Penne 'n Peppers", but I have to add and change a bit of it, that I hope no one minds... I'd be cooking hot Italian sausage ever before I started my noodle water, I like it cooked relatively "hard", and sliced much thinner, maybe a quarter inch to no more than a half inch. I know I like stuff like this "spicier" than most people, so I'm looking for some jalapeno "bits" in the sauce. Gotta love the Asiago cheese dressing, it just nails this! I like the onions ringed and/or split, as opposed diced. I want the sauce cooked before I even start on the noodles, as I want the noodles "just so", and the longer the sauce "rests" the better it tastes...