Ingredients:

The original recipe used 1/2 pound of raw hot Italian sausage with the casing  discarded. of course, this is still a possibility, however an amazingly close substitute which we always use is as follows.
To 1/2 pound of lean ground meat add: 1/2 tsp of Fennel (ground well in mortar and pestle), 1/4 tsp. black pepper, 1/2 tsp. salt, 1 tsp. dried parsley, 1/8-1/4 tsp red pepper flakes.

1/2 pound ground meat of your choice
16 oz jar of roasted red peppers, drained
2 Tbsp. tomato paste
1 Tbsp. olive oil
1 1/2 cups chopped onions

2 tsp. minced garlic
2 cups corn kernels, raw or frozen
1/4 tsp.  cayenne or to taste
​1/2 cup thinly sliced scallions
1 pound pasta of your choice

Directions:

Sauté meat until done, drain if necessary, ,put in a bowl and set it aside.
In a food processor or blender, purée the drained peppers with the tomato paste, put in a bowl and put it aside.
Heat the olive oil in a large skillet, preferably one with a nonstick surface, add onion and garlic and sauté over medium-low heat until they are softened.  Stir in the reserved meat, the reserved red-pepper purée, the corn, cayenne and salt as desired.  .  Simmer the sauce, stirring it occasionally, for at least 10 minutes.
​While sauce is cooking, cook pasta to desired consistency.
Drain the pasta and transfer it to a heated serving bowl.
​Add the sauce and the scallions to the pasta and toss the ingredients to combine well and serve.