1 lb Yucatan sausage browned whole, then cooled and sliced as follows: First slice in quarters the long way. Then slice cross-wise into 1/2" pieces. This will disperse the sausage well in the dish and keep it from drying out. Set aside to add at the last minute.
1 medium red onion sliced 1/4" into quarter-rounds
2-3 cloves garlic, chopped fine
1 large red pepper, chopped coarsely
3 fresh jalapenos: Seed 2 of the 3 (unless you want it REALLY hot!), then chop all of them fine
1.5 lbs roma tomatoes, halved and seeded, then chopped (or 1 large can
chopped tomatoes slightly drained)
1 large bunch of cilantro, chopped
2 tb light olive oil or other vegetable oil
1 lb penne regate

After the pasta has started to cook, saute the onion and garlic for a minute
or so, then add the peppers and saute lightly (do not cook until they wilt).
Add the sausage, tomatoes and cilantro. Gently heat through, but do not
cook the sauce. When the pasta is done, drain it thoroughly and add to the
sauce, stirring to coat. Turn off the heat immediately and serve. This is
a very fresh-tasting low calorie dish. Serves 4.