Penne with Asparagus, Jalapeno and Cheddar Cheese

Penne with Asparagus, Jalapeno and Cheddar Cheese

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
Featured in RICARDO Magazine (HOLIDAY 2014)
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Ingredients

    • 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

Preparation

Note from Ricardo

For a spicier dish, keep the seeds and sprinkle with more fresh jalapeno just before serving.

Personal Note