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

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.

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