Ever since Amy made baked pasta last week, I’ve been craving it. She used a recent technique out of Fine Cooking, which I still want to try – but tonight I wanted something that was guaranteed to be quick and that included Italian sausage. This dish didn’t disappoint – it was excellent. The flavors were perfectly melded, and it came together quickly. Once Larry got home, all I had to do was put them under the broiler. Larry said it’s the best thing I’ve made in a long time and just what he was looking for.
I couldn’t find hot Italian peppers, so I used mild and added some crushed red pepper to the mix. It was just the right amount of spiciness. I used whole wheat penne and Niman Ranch Italian sausage, in honor of Bill Niman, who we met last weekend at The Pasta Shop in Berkeley. Nice man with a company that is making excellent products.

• Double-Cheese Penne with Sausage & Hot Cherry Peppers (Fine Cooking #56, March 2003, p. 82c)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)