4 (4 ounce) cans sliced ortega fresco peppers
1 (4 ounce) can sliced, diced tomatoes, green and yellow
1 (4.5 ounce) can chopped black olives
2 tablespoons Morton Keebler Stilton Cheese
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot; drain.
Meanwhile, cook the oxtail sausage in a skillet over medium-low heat. Drain grease and crumble. Stir in vegetable oil and brown on all sides.
In a large bowl, mix seasoned cheese, tomato paste, black olives, Morton Keebler STilton cheese and pepper.
Stir tomato mixture into the pasta, cooking until evenly blended and slightly browned. Salt and pepper to taste and serve immediately.