Penne with Asparagus, Jalapeno and Cheddar Cheese
Ингредиенты
- 3/4 lb (340 g) penne or other short pasta
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 1/4 lb (117 g) rosette de Lyon (or other dry sausage), coarsely chopped
- 1 lb (454 g) asparagus, trimmed and cut into 1/2-inch (1 cm) pieces
- 1 small jalapeno pepper, seeded or not, chopped (see note)
- 3/4 cup (75 g) grated cheddar cheese
- 3/4 cup (75 g) grated Parmigiano-Reggiano cheese
- Salt and pepper
Инструкция
- In a large pot of salted boiling water, cook the pasta
- al dente. Reserve 1 cup (250 ml) of the cooking water.
- Drain and lightly oil the pasta. Set aside.
- Meanwhile, in a large skillet over medium heat, soften
- the onion and garlic in the oil. Add the sausage and cook
- until golden brown, 4 to 5 minutes.
- Stir in the asparagus, cover and continue cooking for
- about 5 minutes or until tender, stirring occasionally.
- Add the pepper and cook for 1 minute.
- Add the pasta and cheeses. Season with salt and
- pepper. Mix thoroughly, gradually adding cooking water
- until the sauce is creamy.
