Sausage, Pineapple, and Jalapeño Penne

Slice the sausage into bite-sized rounds. Cut the pineapple into similar-sized chunks. Dice the bell pepper and yellow onion. Mince the garlic cloves.

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the sausage rounds and cook until nicely browned on all sides, about 5-6 minutes. Remove with tongs and set aside.

In the same pan with the sausage fat, add the remaining olive oil. Sauté the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add the diced bell pepper and cook for 2 minutes. Pour in the tomato sauce, then stir in the honey and cayenne. Let the sauce simmer gently for 5 minutes until it thickens slightly.

While the sauce simmers, cook the penne in well-salted boiling water until al dente. Reserve at least 1 cup of starchy pasta water before draining.

Add the browned sausage and pineapple chunks to the sauce. Toss everything together and let it cook for 2 minutes so the pineapple warms through and slightly caramelizes.

Add the drained penne directly to the sauce. Toss vigorously, adding pasta water a splash at a time until you achieve a glossy, silky sauce that coats every piece of pasta.

Season with salt and black pepper to taste. Serve immediately with extra Parmesan if desired.