Penne with Asparagus, Jalapeno and Cheddar Cheese | RICARDO

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